Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
1 cup almonds
1 cup shredded coconut
½ cup walnuts
6 medjool dates, pitted and soaked in water
3 cups cashews, soaked in water overnight
¾ cup lemon juice
½ cup maple syrup
1 teaspoon vanilla paste
¾ cup coconut oil, melted
1.5 cups frozen blackberries (or raspberries)
¼ cup maple syrup
50 grams 70% dark chocolate
¼ cup coconut cacao nibs
To make the base, drain medjools, place all ingredients into a food processor and blend until well combined and ingredients are sticking together.
Press base mixture into a lined 20cm spring form cake tin and set aside.
To make the filling drain cashews, process all ingredients in a food processor except coconut oil, and process until well combined. Keep the food processor on and slowly pour in coconut oil – process until smooth and creamy.
Pour cheesecake filling over base and place into the freezer for at least 30 minutes.
To make the berry topping, add the berries and maple syrup into a food processor and blend until smooth. Pour over the cheesecake filling and use a chopstick or knife to swirl through the first cheesecake layer. Set aside.
Melt the chocolate gently in a pot on the stove and drizzle over the top of the berry sauce. Sprinkle over coconut cacao nibs.
Place cheesecake into the fridge for at least four hours to set.