Raw Berry Cashew Cheesecake

Raw Berry Cashew Cheesecake

Base:
½ cup cashew nuts
1 cup shredded coconut
5 large medjool dates, remove seeds
Filling:
2 1/2 cups cashew nuts, soaked overnight
1/4 cup + 1 tbsp coconut oil, melted
¾ cup + 3 Tbsp coconut milk
1/4 cup + 1 Tbsp maple syrup
1 1/2 tsp vanilla bean paste
3 Tbsp lemon juice
1 cup fresh blueberries
1 cup fresh raspberries

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Method:

1. Soak cashews overnight in water.
2. Place dates in warm water for 10 min to soften them, then drain.
3. Place dates, almonds, and coconut in your food processor, then pulse until well combined with chunks of almond.
4. Press date mixture into a loaf tin lined with grease-proof paper. Make sure the grease-proof paper comes up the sides so you can easily remove the cheesecake. Then place base in the freezer while you are making the filling.
5. In your food processor place cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste, and lemon juice, and blend until smooth and creamy.
6. Pour half of the mixture onto base, spreading out evenly, then place raspberries evenly over filling, pressing them into mixture.
7. Add blueberries to food processor and blend with remaining mixture.
8. Pour blueberry filling over raspberry layer then place in the freezer for 3 hours. Take out of freezer 15 min before serving. Cut into bars or squares and drizzle in chocolate and decorate with berries and crushed pistachios

Recipe by naturopath Lisa Guy.