Crust

1 cup desiccated coconut

1 cup brazil nuts (I used peans)

10 dates, seeds removed

1 tablespoons cacao/cocoa/carob


Cheesecake – Part one

2 cups frozen raspberries

8 medjool dates, seeds removed and soaked in hot water so they do not freeze when the raspberries are being blitzed.

1 teaspoon vanilla


Cheescake – Part two

2.5 cups (350 grams) raw cashews

3 heaped tablespoons coconut oil

1 teaspoon vanilla

juice of one lemon

1/2 cup water or coconut water

1 cup desiccated coconut 1 cup brazil nuts (I used peans) 10 dates, seeds removed 1 tablespoons cacao/cocoa/carob 2 cup s frozen raspberries 8 medjool dates, seeds removed and soaked in hot water so they do not freeze when the raspberries are being blitzed. 1 teaspoon vanilla 2 5 cups (350 grams) raw cashews 3 heaped tablespoons coconut oil 1 teaspoon vanilla 1/2 cup water or coconut water

Crust

Blend until well combined. Press firmly into a 20cm spring form cake pan.


Cheesecake part one

Blend all ingredients until well combined, spoon into a bowl and set aside.


Cheesecake part two

Blend all ingredients until very well combined and without any visible grainy bits. This will take some time, scrape the mixture onto the blades and repeat until you have a lovely smooth consistency. Once you are happy with the texture, add half of your raspberry mixture and blend until well combined, repeat with the remaining raspberry mixture.

Spread the cheesecake mixture over your base and leave to freeze for several hours or overnight. Enjoy!