Ingredients

Crust
1 cup raw almonds, walnuts or pecans (ideally sprouted and dehydrated)
1 cup shredded coconut (unsweetened)
1 cup pitted medjool dates or 1/3 cup coconut nectar
1 tbsp fresh lemon zest
Pinch of flaky sea salt

Cream
1 1/2 cup raw cashews, soaked overnight
6 oz or 180 ml young coconut meat (about 1/2 cup or 3 inner-eco smoothie packs)
1/2 cup cold-pressed virgin coconut oil, melted over double broiler
1/3 cup pure maple syrup or pure liquid stevia to taste (or a mix of both)
1/4 cup nut milk (ideally homemade)
4 tbsp fresh lemon juice (about two small lemons)
3 tsp raw unfiltered apple cider vinegar (I use Bragg’s)
2 tsp vanilla extract
3/4 tsp celtic salt

Chia Jam
1 cup berry of choice (fresh or frozen)
1 1/2 tbsp chia seeds
2 tbsp water with stevia to taste

Instructions

If using frozen berries for your jam, start by setting them aside and allowing them to thaw until use.
Add all crust ingredients into a food processor or high speed blender. Blend until it all sticks together. If not sticky enough, add a little more coconut nectar.
Spread the crust into your form, and press firmly down to ensure that it sticks together. Place in freezer to set.
Add all the cheesecake filling ingredients into a processor or high speed blender, and blend until silky smooth. Don’t forget to melt the coconut oil in a pan (using as little heat as possible) before adding it into the processor, as it is crucial to blend it in its liquid state to achieve the right consistency. If your blender isn’t strong enough to process such a thick mixture, a trick is to start with the liquids and add the solid ingredients in one by one.
When you have achieved a smooth consistency, pour the cream over the crust and spread evenly. Place back into the freezer to set.
As the cheesecake hardens in the freezer, use a utensil to mush your raspberries together in a bowl. Add the water and chia seeds, then set the jam aside to allow the chia seeds to absorb the excess water and form into a gel.
After a minimum of 30 minutes, ensuring that the cake has set enough, spread the raspberry chia jam over the cheesecake layer.
Store cake in freezer. Allow 30 minutes to defrost before serving.

Notes

The cake is best served between 30-45 minutes to an hour after being removed from the freezer, but it will remain perfectly stable and not melt once fully defrosted (so you don’t have to worry about putting it back in the freezer straightaway).