Berry Choc Mint Cheesecake

Ingredients

Base:

• 1/3 cup dates – soaked in boiling water 5-10mins and drained
• 3/4 cup any mixed nuts of choice
• 1/4 cup cacao powder
• 2 tb coconut cream
• pinch salt

Bottom Layer:

• 3/4 cup cashews – soaked in boiling water 20-30mins and drained
• 1/2 cup coconut cream
• 1/2 cup cacao powder
• 1/4 cup coconut sugar
• 1 tb maple or coconut syrup
• 2 tsp vanilla
• 1 cup fresh or frozen raspberries
• 1 tb freeze dried rasberries (optional)

Top Layer:

• 1 cup cashews soaked in boiling water 2-30mins and drained
• 1/2 cup coconut cream
• 1/2 cup cacao butter – melted
• 1/4 cup maple syrup
• 1 cup fresh mint leaves
• 2 tb lime juice
• 1 tb lime zest
• 1/2 cup frozen rasberries

Method

For Base:

Blend nuts till fine, add other ingredients and blend till sticky. Press into a tin lined with baking paper, then put in fridge while making fillings.

For Bottom Layer:

Blend together all ingredients (except freeze dried berries) until smooth, then stir in freeze dried berries. Put mixture onto base then put into fridge to firm up.

For Top Layer:

Blend all ingredients (except raspberries) together until smooth. Stir in berries and once bottom layer is a bit firm, put this mix on top. Put into fridge to set.

Final touches:

Decorate with strawberry roses if liked (made by cutting berries into a rose shape, as seen in video above). You can also use whipped coconut cream, edible flowers or melted chocolate to decorate the cheesecake. Enjoy!