RAW DAIRY FREE COCONUT CHEESECAKE

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CRUST

250 gr digestive biscuits
100 gr soy butter, melted

1. Add biscuits to a food processor and reduce to crumbs
2. Add melted butter and mix again until the crumbs are completely coated
3. Butter and line a 23cm loose-bottomed tin with baking paper (alternatively, you can use small cups as shown in the photo)
4. Tip the crumbs into the prepared tin and press firmly down using your hands or a glass
5. Chill in the fridge for 1 hr to set firmly

FILLING

150 gr cashews (soaked in cold water for at least 2 hours)
400 ml coconut cream
seeds of 1 vanilla pod (or 2tbsp vanilla extract)
3 tbsp lemon juice
4 tbsp maple syrup or agave syrup or honey

1. Add all ingredients to a blender and mix until very smooth
2. Pour the mix into the thin and tap a few times to release any air bubbles
3. Cover with plastic wrap and leave to set in the fridge overnight

TOPPING

250 gr frozen mixed berries
1 tbsp sugar

1. Add sugar to the frozen berries and heat up to simmer for 2-3 minutes
2. Chill in the fridge

Remove cake from the tin and slip onto a serving plate; add the topping just before serving

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