White chocolate and raspberry cheesecake

You need a 26cm springform cake tin for this

CRUST

1 cup almonds (I use whats left over form making almond milk)
1 cup coconut flakes
Around 15 dates, stones removed
pinch of salt
1 tablespoon coconut oil

Process ingredients to form 'dough', press into cake tin and leave in fridge to set.

TOPPING

3 cups soaked cashews
2 cups of almond or coconut milk (the solid bit at room temparature)
3/4 cup coconut sugar or agave syrup if you prefer
squeeze lemon
1 teaspoon of vanilla seeds
pinch of salt
2 tablespoons lecithin ( or if you prefer, just add an extra tablespoon of coconut oil)
2 tablespoons coconut oil
1 cup of cacao butter

Blend all ingredients until smooth, I started with the cacao butter in order to melt it as otherwise it doesn't combine well. Pour onto cake base to set.

Top with more raspberries and a raspbery sauce made from raspberries blended with 2 tablespoons coconut sugar and a squeeze of lime juice.