For The Base:

• 200g of whole raw almonds
• 100g of buckwheat groats
• 50g of pitted dates
• 20ml of coconut nectar
• 40ml of coconut oil
• A pinch of pink Himalayan salt

For the cashew nut topping:

• 500g of whole cashew nuts
• The juice of half a lemon
• 1 tsp of vanilla paste
• 80ml of coconut oil
• 150ml of almond milk
• 1 tsp of ground cinnamon
• 60ml of agave of maple syrup

Topping:

• Fresh raspberries and raspberry chia seed jam.

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

• Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
• Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
• Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
• Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
• Place in the fridge or freezer to set the bases

For The Cashew Filling:

• Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
• Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
• Place in the freezer for around 30-45 minutes to start to set them.
• Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

• Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
• Blend and leave at room temperature whilst the base and cashew layer sets.
• Remove the bases from freezer and check they are set before pouring the raspberry topping on.
• Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.