Ingredients

• Base:
• 2 cups mixed nuts
• 1 cup pitted dates
• 1 tbsp coconut oil
• Pinch of salt
• Top layer:
• 2,5 cups cashews (soaked for 4 hours, drained)
• 1/2 tin full fat coconut milk
• Juice from 1 lemon
• Zest from 1 lemon
• ¼ cup maple syrup, honey or any other liquid sweetener
• 1 tsp vanilla extract
• 3 Naturelly Jelly Pots
• Toppings (optional):
• Fresh figs, strawberries and black grapes

Instructions

• Line the bottom of a 20cm springform cake tin with cling film. Make crust by adding nuts to a food processor and grinding to a fine crumb.
• Add in the dates, coconut oil and salt and combine until sticky mixture. Press into lined cake tin evenly and set aside in the fridge.
• Make the filling by adding the cashews to a food processor with all the other filling ingredients and blend on high until very smooth, creamy and pourable. If it’s too thick, add a bit more coconut milk.
• Pour filling on top of the base and pop in the freezer for at least 1 hour
• Next top the cheesecake with 3 Naturelly Jelly Pots dividing the jelly juice equally to create an even layer
• Place back in the freezer for minimum 4 – 5 hours, ideally overnight.
• Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit and enjoy.