A fresh and zingy dessert with no refined sugars or processed ingredients.

Base:

1 c almonds

1/4 c dates

1/2 tsp vanilla extract

pinch sea salt

1/2 tsp each cinnamon, ginger, if desired

Filling:

2 c cashews, soaked for at least an hour

1/2 c filtered water

1/2 c honey or rice syrup

2-3 Tbsp lemon juice

1 1/2 tsp vanilla extract

1/4 c + 2 Tbsp coconut oil, softened

1/2 tsp xanthan gum or 1 Tbsp lecithin powder or 1 tsp psyllium powder

fresh strawberries, if desired

Coulis:

2 c fresh or frozen berries of choice

2 Tbsp honey, maple syrup or brown rice syrup

juice of half a lemon

Line a 20 cm round tin with cling film or baking paper, ensuring it hangs over the sides.

Blitz all the base ingredients in a food processor until crumbly but sticky when pressed. Add a little water if it's too dry. Press evenly into your tin and refrigerate.

In a high-speed blender process the cashews, water, sweetener, lemon juice and vanilla until smooth and creamy. Add coconut oil and xanthan and blend just to incorporate.

If you want to put fresh strawberries in your cheesecake, first put a thin layer of filling over the base. Slice about 20 strawberries in half and place them around the edge, cut side showing. Place the remaining halves cut side down in the middle. 

Pour or spoon over the remaining filling and spread evenly. Place in the freezer to solidify.

Make berry sauce by putting all the ingredients in a small pot and bring to the boil. Turn down and simmer for about 10 minutes until thick and syrupy. Add some water if it starts to stick. You can leave this as a compote if you want a chunky sauce. Or put in the blender and blend until smooth. Use a sieve to strain out any seeds or lumps.

When ready to eat, place the cheesecake on a serving plate and pour over coulis.