After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could have used more honey and I think I was a little low on the coconut oil again. I added 1 1/2 cup frozen raspberries to half of the filling and sweetened it a bit more. I put alternate spoonfuls of lemony filling and berry filling in the tin then marbled it with a knife. I was happy with the swirly pattern but it definitely needed more coconut oil. The ones at Little Bird are very dense and smooth.
I shall keep experimenting!