Step 1

In a food processor add walnuts, oats, dates, coconut oil, sea salt and cinnamon. Process until the ingredients become dough like in texture.

Step 2

Transfer crust to a spring form pan. (I used an 18cm/7 inches in diameter). Press down on the crust to make an even layer.

Step 3

In a blender add cashew filling: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract and sea salt. Blend until smooth. Pour the cashew cream filling over the crust and smooth until even. Gently bang the spring form pan against work surface a few times to release any bubbles. Freeze this layer until completely frozen, approx. 2 hours.

Step 4

In a blender add ingredients for raspberry filling: raw cashews (strained), coconut milk, maple syrup, lemon juice, rose extract, and salt. Blend until smooth. Next add raspberries bit-by-bit until you’ve reached desired pink colour. (I used 1 cup frozen raspberries).

Step 5

Pour the pink cashew cream filling into cheesecake for the final layer. Gently bang the spring form pan against work surface a few times to release any bubbles. Decorate the top of the cake with thinly sliced figs and freeze until completely frozen, approx. 2 hours.

Step 6

When ready to serve, remove cake from the freezer and let thaw 20 mins. Use a sharp knife to slice into 8 slices, for optimal taste let the indivudal slices sit for another 10 mins before serving.