BASE INGREDIENTS

108g Almonds

75g Coconut flour

108g soaked dates

3 tbsp coconut oil

3 tbsp cashew butter

1⁄2 tsp vanilla

pinch sea salt

1 tbsp orange blossom

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS

108 mls maple syrup

250 mls coconut milk (chilled)

50 mls coconut oil

10g xylitol

2 tbsp fresh lemon juice

325g cashews, soaked and drained 1 tsp vanilla powder

150g blueberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with plenty of fresh berries and serve!

If you’d like more recipes like this, you can sign up to the newsletter or follow me on Instagram @victoriaadams