Step 1

Line the base of a 16 cm springform cake tin with baking paper.

Step 2

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Place roasted almonds,  shredded coconut,  coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.

Step 4

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the coconut-raspberry layer.

Step 5

Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice, and coconut oil and blend on high speed until the mixture becomes creamy.

Step 6

Gently fold in chopped dried raspberries with a spatula.

Step 7

Pour the filling over the crust. Place the cake in the freezer for half an hour before adding the maqui berry layer.

Step 8

Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy. Note: If the mixture is too thick, you can add 2-3 tablespoons rice or almond milk.

Step 9

Add in maqui berry powder and blend again briefly until you reach the desired color.

Step 10

Carefully pour the mixture on top of the first layer.

Step 11

Place the cake in the freezer to set for at least 5-6 hours or until firm.

Step 12

Top with fresh raspberries.

Step 13

Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).