INGREDIENTS

Base

• 1 cup raw almonds

• 8 fresh medjool dates, seeds removed

• 1 cup shredded coconut

• 1/4 cup virgin coconut oil, melted

• 1 tsp pure vanilla extract or vanilla bean paste 

• Pinch natural salt flakes

Layers

• 2 cups raw cashews, soaked overnight or for at least an hour

  400ml coconut milk

• 1/2 cup pure maple syrup

• 2 tbsp pure vanilla extract or vanilla bean paste

• 1 cup fresh or frozen raspberries

• 1 cup fresh or frozen blueberries

• 3/4 cup chia seeds

Topping

• Selection of fresh berries, blackberries or blueberries

METHOD

To make the base, place almonds, dates, coconut, coconut oil, vanilla bean paste and salt flakes into a food processor. Blitz until well combined. Add 1-2 teaspoons of water until mixture forms a stiff paste. Evenly distribute mixture into a Pyrex Platinum Loose-Base 12 cup springform tray, pressing down firmly using clean, slightly damp hands. Refrigerate until firm.

To make the filling, drain and rinse cashews. Blend coconut milk, cashews, maple syrup and vanilla until smooth using a stick blender. Separate into 3 separate bowls. Blend raspberries into 1/3 of the mixture. Blend blueberries into another 1/3 of the mixture. Stir 1/4 cup of the chia seeds into the plain cashew mixture. Remove springform tray from fridge. Evenly pour over base. Return to the fridge for 10-15 minutes. Repeat this process with both the raspberry and blueberry layers. Allow cheesecakes to set completely in the fridge or freezer for at least 4 hours or overnight. 

To serve, carefully remove individual cheesecakes from tray. Decorate with fresh berries. Serve chilled.