Makes 1 x 23cm cheesecake
1 Hour 20 Minutes
For the base
1 cup of almonds
1/2 cup of sunflower seeds
1/2 cup mixture of milled flaxseeds and pumpkin seeds
Pinch of Himalayan sea salt
Zest of 1 lemon
Zest of 1 lime
1 cup of pitted dates, roughly chopped
1 tbsp of almond butter
For the topping
210g of cashews, soaked in water for at least 1 hour or overnight
50g of coconut oil, melted
1 tsp of vanilla paste
¼ cup of maple syrup
Zest of 1 lime and the juice of 2
Zest of 1 lemon and the juice of 2
250g of fresh raspberries
Place the almonds, seeds, salt and lemon and lime zests in the food processor and blitz to a crumb-like texture. Add the dates and continue to blitz until they are broken down, then add the almond butter and combine. Tip the mixture into a 23cm cake tin and use the back of a spoon to press it into an even layer, working the mixture a little up to the sides, too. Cover with cling film and freeze to keep cold while you make the topping.
Drain the cashews and put them in the food processor with the coconut oil, vanilla paste, maple syrup and citrus zests and juices. Blitz to form a smooth purée, adding a tablespoon or two of water if needed. Taste at this stage, and add more maple syrup if you like. Fold in half of the fresh raspberries. Pour the mixture into the tin on top of the base and spread to a smooth finish. Return to freezer for at least one hour to firm up.
Take the cheesecake out of the freezer about ten minutes before serving, to allow it to come to room temperature. Decorate with fresh raspberries.