18cm Springform cake tin /Serves 8
For the base
140g Whole blanched almonds
1 tbsp Coconut Oil (melted)
1 tbsp Maple Syrup
Pinch of salt
For the filling
190g Cashew nuts
190g Fresh or frozen raspberries (thawed)
175g Maple syrup
115g Coconut oil (melted)
150g Baileys Almande
Freeze dried raspberries
Rose petals (optional)
A few extra whole almonds dusted with bronze edible glitter
First soak the cashew nuts overnight in cold water or pour over boiling water and allow them to sit for 1hr. Rinse and drain well.
Next make the base – In a food processor blend the almonds, dates until they have broken down in small pieces. Add the coconut butter and maple syrup blitz until combined. Line the base of the tin with baking parchment and lightly grease the sides of the tin with oil. Press down the base mixture with the back of a spoon until smooth and level.
For the filling – Using the food processor add the cashew nuts, raspberries, maple syrup, Baileys Almande and coconut oil, blitz until smooth. Pour mixture into the tin and place in the freezer overnight to set.
To serve carefully remove the cheesecake from the tin. Remove the baking parchment from the base. Place on a cake stand, decorated with bronze coated almonds, fresh raspberries, freeze dried raspberry and rose petals. Allow to sit for 20 minutes before serving.