Vegan Raspberry Coconut Cheesecake



1/2 cup cashews
1/2 cup hazelnuts
1 cup pitted dates
1/4 cup shredded coconut

1 1/3 cups cashews (soaked overnight or at least 4 hours)
The thickened part from one can of fullfat coconut milk
1/3 cup coconut oil
3 tbsp shredded coconut
1 tsp vanilla extract
2 tbsp erythritol or sweetener of choice (date syrup, maple syrup, rice syrup)

1 1/2 cups frozen raspberries
1/2 cup pitted dates
1/4 cup pomegranate seeds and some cherries to top (or top with whatever you fancy)


Lightly grease a 22cm round springform tin with coconut oil and line base and sides with baking paper. Place all ingredients for the crust except for the dates in a food processor until you get the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake. In a blender, blend all the ingredients for the white filling at high speed until smooth. Pour onto the base layer and return to the freezer until set enough to pour raspberry mixture on top. Blend the frozen raspberries and dates on high speed until smooth. Pour on top of the cheesecake and return to the freezer for 4 hours or overnight.
 Arrange pomegranate seeds and cherries on top before you serve it. Wait 15-30 minutes before you eat it after taking out of the freezer. Enjoy!