base

200g (1 ¼ C) dry roasted macadamia nuts/or brazil nuts*

60g (1/2 C) almond meal

3 tbsp coconut oil

3 tbsp rice malt syrup/or maple syrup

1 pinch pink himalayan salt

cheesecake

250g (1 ½ C) brazil nuts/or macadamia nuts*

120g coconut oil

180-220g rice malt syrup/or maple syrup

120ml filtered water

1 lemon zest

40ml lemon juice

200g raspberries

½ tsp vanilla extract

1 pinch pink himalayan salt

berry topping

200g raspberries/strawberries

60-80g rice malt syrup/or maple syrup

60g coconut oil, melted

to decorate,

raspberries

edible flowers

raw lemon chocolate

*you can replace with raw cashews but only if your ok with Oligos

Prepare a round 24cm springform tin by lining the bottom and sides with non-bleached baking paper.

To make the base, place all the base ingredients into a food processor. Process until mixture resembles fine bread crumbs. Press into base of prepared tin.

To make the cheesecake, place all cheesecake ingredients into a high-speed blender. Blend until very smooth. Pour over base and place in the freezer for 30 minutes.

To make the berry topping, place all berry topping ingredients into a high-speed blender. Blend until smooth. Remove cake from freezer after 30 minutes. Pour topping over the cheesecake and place back in the freezer for a further 5 hours or until set.

Remove cake 10-15 minutes prior to serving. Decorate with your favourite toppings. Enjoy!