1/2tspcinnamon & ginger or use ginger bread spices
160grraw cashew nutssoaked and drained
juice of 1/2 lemon
125grfresh raspberriesor one punnet
Add the pecans, coconut, dates, seasalt, and spices into the bowl of a food processor and turn until it becomes a paste or crumbly mixture. When pinched with two fingers it should stay together.
Prepare a baking tin with baking paper at the bottom and sides. Place the mixture in it and press it firmly together with a spoon.
The cashews are best soaked overnight but if you’ve forgotten (I always do) pour boiling water on top and leave to stand for as long as you have time. Drain and place into the bowl of the food processor.
Add the rest of the ingredients for the filling except the raspberries and turn until it becomes smooth. A high speed blender works best here but if you don’t have one, a regular processor will do fine.
Spread out over the bottom.
Mash the raspberries with a fork or a small processor and spread out over the top of the cheesecake.
Place in the freezer for at least 3 hours.
Once ready to eat, take out of the freezer for 10 minutes before cutting. Leave to defrost a bit more before serving