Raw raspberry cheesecake

Raw raspberry cheesecake starts with the cashews. Put them in a bowl, cover with cold water and soak for at least 4 hours until soft.

Line a round springform tin with baking paper. Lightly grease the sides with liquid coconut oil.

Pulse the almonds in a food processor into a coarse flour. Keep a little texture so the base stays crunchy.

Add the pitted dates, desiccated coconut, a pinch of salt and the coconut oil. Process until the mixture sticks together.

Press the mixture firmly and evenly into the tin. Chill it while you make the cream.

Drain the soaked cashews and rinse them with cold water. Tip them into a blender with the coconut milk.

Add the agave syrup, vanilla extract, finely grated zest of half a lemon and the juice of the whole lemon.

Blend on high speed until completely smooth and silky with no lumps. Scrape down the sides whenever needed.

With the blender running, pour in the liquid coconut oil in a thin stream. Blend briefly. Then taste for sweetness and acidity.

Blend the raspberries with the agave syrup to a smooth puree. Adjust the sweetness to taste.

Stir in the chia seeds and leave them for 10 minutes to swell. The fruit layer will then hold its shape.

Pour the cashew cream over the chilled crust. Smooth the surface with a spatula and tap the tin gently on the counter a few times.

Place the tin in the fridge for at least 2 hours. The cream needs to set firm.

Spread the raspberry chia layer over the set cream. Return the cake to the fridge for another 30 to 60 minutes.

Before slicing, release the springform ring. Cut the cheesecake with a sharp knife, wiping it clean between cuts for neat slices.

Decorate with a few fresh raspberries on top. Serve well chilled.