For those of you that enjoy all things sweet but are a little stricter on dietary requirements, we have an amazingly indulgent dairy and gluten free raw berry cheesecake. Totally vegan and totally delicious, perfect for serving after a heavy festive dinner or catching up with friends and family with a good old cup of coffee.

Ingredients:

Base:
1 cup raw pecans
1 cup dates
Pinch of salt

Filling:
1.5 cup raw cashews soaked overnight
Juice of 2 lemons
Seeds of 1 vanilla pod
1/3 cup coconut oil
1/3 cup agave nectar
1 cup mixed berries

1. Process dates, salt and pecans till crumbly and able to hold together, press into spring-form tin to form base
2. Warm honey and coconut oil till melted and whisk together
3. Add honey and oil to remaining ingredients (excluding berries) and process until smooth and creamy
4. Pour over half the mixture into cake tin on top of the base, spread evenly and smooth over top with a spoon
5. Add berries to remaining mixture and process till smooth
6. Pour berry layer on top of vanilla layer in cake tin and leave to set for a few hrs in the refrigerator
7. Remove 30 minutes before serving, slice with a warm knife and enjoy!

Recipe via Laura’s Recipes.