Ingredients

BASE

200 g dry roasted macadamia nuts or brazil nuts
60 g almond meal
3 tbsp coconut oil
3 tbsp rice malt syrup or maple syrup
1 pinch pink Himalayan salt

CHEESECAKE

250 g macadamia nuts
120 g coconut oil
180-220 g rice malt syrup or maple syrup
120 ml water
1 lemon zest
40 ml lemon juice
200 g raspberries
1/2 tsp vanilla extract
1 pinch pink Himalayan salt

BERRY TOPPING

200 g raspberries
60-80 g rice malt syrup or maple syrup
60 g coconut oil melted
raspberries to decorate
edible flowers to decorate
raw lemon chocolate to decorate

Method

1. Prepare a round 24cm springform tin by lining the bottom and sides with non-bleached baking paper.
2. 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.
3. 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.
4. 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.
5. Pour topping over the cheesecake and place back in the freezer for a further 5 hours or until set.
6. Remove cake 10-15 minutes prior to serving. Decorate with your favourite toppings.
7. Enjoy!