1/2 cup almonds
1/2 cup oats
1/2 cup pitted dates
Tbsp Vita Coco Coconut oil
21/2 cups cashew nuts
3 tbsp Vita Coco coconut oil
3 tbsp agave/maple syrup
3/4 cup coconut milk
Dash of vanilla extract
Juice and zest from two lemons
1 cup frozen raspberries Tbsp maple/agave syrup
To make the cheesecake base, combine the oats and almonds in a food processor and blitz until finely ground.
Add in the dates and coconut oil and blend to combine.
Pour this into the base of a loose bottom cake thin and press firmly into the base to create a smooth surface. Pop this into the freezer to chill.
For the filling, combine all of the ingredients apart from the passionfruit and blend to create a smooth and creamy consistency. Scoop out the inside of the passionfruit and blend again for a few seconds.
Pour this over the base and allow to chill in the freezer and set for at least 3 hours.
Meanwhile, melt the berries and stir through the sweetener to taste. Set this aside and allow to cool completely.
Once the cheesecake is ready, allow to thaw slightly before serving and top with the berry coulis.