-180g milled flaxseed (Can use extra walnuts instead)
-1/2 tsp sea salt -200g pitted soft dates
-280g cashews, soaked for 30 mins in boiling water
-30g blanched almonds (Can use extra cashews instead) soaked for 30 mins in boiling water.
-180g strawberries -40g blueberries -50g pitted cherries -250ml thick coconut cream
-200g coconut oil, melted
-1 tsp vanilla extract
-1/2 tsp salt
-juice of 1 large lemon
-8 tbsp maple syrup, to taste
-1 tsp pink pitaya powder or any other natural pink colouring (optional)
Add all of the ingredients for the crust into a food processor & blend until a textured dough starts to form. Remove and set aside.
Cut the parchment paper to fit a 9 inch cake tin, also cut 2 thin strips of paper to make it easier to remove the cheesecake.
Rub some vegan butter inside the tin, place the strips of parchment on the base with sides hanging out, & place the circle on top.
Evenly press the crust mixture into the tin & place in the fridge while you prepare the filling
Add all of the filling ingredients to a high speed blender & blend until completely smooth.
Take the tin out of the fridge and evenly pour the filling over the crust. Wrap with cling film and place in the freezer to set for around 3-4 hrs.
Once the cake has set, remove from the freezer and garnish with berries & serve chilled.