Prep time - 45 minutes

Cook time - 10 minutes

Difficulty - Medium

Serves / makes - 8 portions

Ingredients

Crumb base: 

50g whole almonds 

80g gluten free oats  

50g pitted dates 

25g cacao butter (melted) 

Cheezcake filling: 

100g cashews 

250ml canned coconut milk 

80ml coconut oil (melted) 

30ml brown rice syrup 

20g raspberry power 

Juice of ½ lemon 

Berry Chia seed jam: 

150g frozen or fresh mixed berries 

Juice of ½ lemon 

15g chia seeds 

30ml brown rice syrup

Equipment

6 inch round cake tin

Food processor

Blender

Small saucepan

Potato masher

Method

1. Soak the cashews in boiling hot water for at least 10 minutes.

2. Place the almonds and oats into a food processor and blend till it becomes a coarse crumb. Add the dates and melted cacao butter till blended then place in a lined 6 inch round cake tin. Press firmly down with the back of a spoon or fingers till tightly packed. Put the base into the freezer while you make the filling.

3. Drain the cashews, add them to a blender along with the rest of the ingredients and blend till  completely smooth and creamy.

4. Pour the filling onto the base and put it back into the  freezer to set completely. 

5. While your cheezcake is in the freezer, make the chia seed berry jam. Place the berries into a small saucepan on a low heat. Once softened, mash them with a potato masher, add lemon juice, rice syrup and  chia seeds. Stir and simmer for about 5 minutes. Turn off the heat and let it sit until it is ready to use. 

6. Once the cheezcake has completely set (this should take around an hour), carefully remove it from the cake tin. Top with the chia seed jam and fresh or frozen raspberries.

7. Place in the fridge for an hour before serving so it is perfectly set - not to soft and not too hard.