Raspberry Cake
With Dark Chocolate | Recipe

The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts.

Next day: To make the base line a cake tin with grease proof paper.

In a food processor/blender, add in the hazelnuts, almonds, de-stoned dates, cocoa powder, melted chocolate, coconut oil and salt. Whizz up on high until breadcrumb like.

Firmly press the mixture into the lined tin and pop into the freezer.

To make chocolate layer drain the cashew nuts and pop them into a food processor / blender along with the vanilla extract, melted coconut oil, maple syrup, cacao powder and melted chocolate. Blend on high speed for around 5 - 8 minutes, until smooth.

Pour the chocolate layer onto the base and pop back into the freezer to set.

To make the raspberry layer place the raspberries, lemon juice and a dash of water into a saucepan and mash with a potato masher of fork. Heat gently until it reduces down to about half the amount of the original mixture.

Place the soaked cashew nuts, raspberry mixture, coconut cream, melted coconut oil and maple syrup into a food processor and whizz up until smooth. This will take around 5 - 10 minutes on high.

Pour the raspberry mixture onto the chocolate layer and tap the tin on the worktop to remove any
air bubbles.

Optional: Push some whole fresh raspberries down into the mixture. This adds an extra surprise.

To make the top layer place the soaked cashew nuts, 1/2 cup of fresh raspberries, coconut cream, melted
coconut oil and maple syrup into a food processor and whizz up until smooth. This will take around 5 - 10 minutes on high.

Pour the mixture onto the raspberry layer and smooth out.

Place the cheesecake into the freezer and allow to set fully. This will take around 5-8 hours, you can leave it overnight.

Remove cake after freezing time and decorate as desired. To serve, defrost the cheesecake for around 1 - 2 hours until fully defrosted.