Raw berry Cheesecake

I made this raw berry cheesecake the other week for Andrew’s birthday.  He has never really been a cake person and we’ve all been getting into raw desserts lately so it made sense to make this instead (until I realised  I’d spent most of our weekly food budget on a ‘cake’). It’s definitely a special occasion dessert (why are nuts so expensive?) but hand-on-my-heart worth it.  Best of all, because it’s so filling, you only need a little piece at a time we still have a few pieces going strong in the freezer! Winning.

Crust
1 1/2 cups of medjool dates 
1 cup almonds

Method
Mix in a food processor and press into a lined spring form pan. Place in the fridge while making the other layers.

‘Cheesecake’ layer
2 cups cashews
1 tsp vanilla extract
1/4 cup coconut oil
1/4 cup honey
juice of 2 lemons

Method
Crush the cashews in a food processor until they form a fine powder.  Add the remaining ingredients and blend until smooth.
Spoon onto the base and allow to set in the freezer.

Berry Layer
2 frozen bananas
1 cup blueberries
1 tbsp honey

Method
Blend in the food processor and spoon over the ‘cheesecake’ layer.
Freeze for at least one hour.

Top with berries and enjoy!