Raw Berry Cheesecake

Ready in 20 mins + soaking + chilling Serves 16-20

NUTTY BASE

¾ cup desiccated coconut or coconut flour

1½ cups soft dates, pitted and chopped 1 cup blanched almonds

½ cup raw cashews

3 Tbsp good-quality coconut oil, chilled until firm

1 tsp vanilla extract

BERRY FILLING

2 cups raw cashews

500g fresh or thawed frozen boysenberries or mixed berries ¼ cup maple syrup

¼ cup lemon juice

1 Tbsp vanilla extract

1 cup melted coconut oil

TO GARNISH Edible flowers Berries Thread coconut

Line the base and sides of a 26cm springform cake tin with baking paper.

To make the base, place desiccated coconut or coconut flour in a food processor. If using desiccated coconut, whizz to a fine coconut flour. Add all remaining base ingredients and pulse to a fine, gravelly texture. Press the mixture into the base of the prepared cake tin, firmly and evenly. Chill while you make the filling. To make the filling, pour boiling water over the cashews to fully cover and leave to soak for at least 2 hours (you can also soak them overnight). Drain thoroughly and place in a blender with berries, maple syrup, lemon juice and vanilla extract. Blend until very smooth. Slowly pour in the coconut oil with the blender going until it is completely combined into the mixture. Pour the filling over the chilled base, cover and chill for a minimum of 6 hours or up to a week until needed. Garnish with edible flowers, berries and thread coconut. Cut into small wedges to serve, wiping the knife clean between cuts. Store leftovers in the fridge or freezer, thaw before serving.

ANNABEL SAYS: This makes a fabulous special occasion dessert that keeps happily in the fridge for up to a week. If your dates are hard and dry, cover them with boiling water, stand 5 minutes, then drain. This softens them up and makes them easy to puree. For the filling you need a blender or a Nutribullet rather than a food processor to puree the mixture to a very fine smooth texture.