• Crust

• 2x 80g blocks Loving Earth Cashew Mylk Chocolate
• 1 cup activated almonds
• 1 cup shredded coconut
• 1 tbsp coconut oil

• Cheesecake layer

• 4 cups cashews
• 1 cup filtered water
• 3/4 cup coconut nectar or maple syrup
• 2/3 cup Loving Earth coconut oil
• 1/4 cup lemon juice
• 1 vanilla bean (optional)

• Topping

• 1 cup of fresh, mixed seasonal berries
• Choice of chocolate, roughly chopped

• Step 1 :Line a small baking tray with baking paper and set aside.
• Step 2 :Place the crust ingredients in a food processor and mix until it’s roughly the texture of course sand.
• Step 3 :Press the crust mixture into the lined tray using your hands or with another piece of baking paper on top until the surface is flat and even.
• Step 4 :To make the cheesecake topping, add all the ingredients to a blender and combine for a few minutes until the mixture is smooth and creamy.
• Step 5 :Pour the cheesecake filling onto the crust and tap the tray so there are no bubbles in the mixture. Freeze the cheesecake until set (3 hours or so).
• Step 6 :Take out of the fridge and top with fresh berries. Cut with a hot knife.