Ingredients

Makes about 18 muffin tin sized cakes or one big cake – in a 20cm cake tin (spring action to help remove it)

Base

2 cups of walnuts

1 cup of dates

1 pinch of sea salt

Cheesecake centre 

2 cups of cashew nuts

3/4 cup of lemon juice

3/4 cup of rice syrup or honey or agave

3/4 cup of coconut oil

1 TBSP of pure vanilla extract

1/4 cup of water to facilitate blending

Topping

2 cups of any frozen berry (I used strawberries)

1/2 cup of dates

Method

Make space in your freezer to accommodate whichever type of mould you are using!

Process the nuts and dates

Take this mix and place it at the bottom of your mould. Press down to make it nice and smooth!

Process your cashews, lemon juice, sweetner, coconut oil, vanilla and add water to help the mix if it becomes tooooooo thick.

Pour this amazingness over your moulded base.

Ok, now place in the freezer and leave to set for about 45 minutes.

Now, blend the berries and dates.

You need to wait and check that the cheesecake mix is set before you top the entire thing with berries.

Pop into the freezer, and leave to set for another hour!

You should be able to unmold with ease.

Store in the fridge for at least an hour before you serve it!