1 Tbsp desiccated coconut
100g fresh dates (pitted)
250g raw macadamias
Pinch of salt
140g raw cocao butter (cut into 4x4cm chunks)
2 tsp vanilla extract
100g light agave syrup
100g luke warm water
400g raw cashews (soaked overnight, rinsed and drained)
300g frozen raspberries (defrosted, reserve a dozen berries to press into mixture whole)
Sprinkle the base of a 20cm spring-form tin with coconut, this prevents the base of the cheesecake from sticking when you transfer it to the serving dish.
Place dates, macadamias and salt into food processor on a medium speed for around 15 seconds until the mixture resembles a coarse textured dough. (Thermomix 15-20sec/speed 6.)
Press dough into the base of prepared tin and place it in the fridge.
Rinse the food processor (or TM bowl) and dry it. Place the cocao butter into the processor and chop it until it resembles breadcrumbs (Thermomix 30sec/speed 8.) Then place it into a medium size glass bowl sat into a larger bowl of boiling water, stirring constantly until the cocao butter is liquid. (Thermomix remain in the TM bowl and cook 3min/37C/speed 1.)
To the food processor (or TM bowl) add 1 tsp vanilla extract, 80g/4tbsp agave syrup, water and cashews, blitz on a high speed for 1 minute slowly drizzling in the melted cocao butter until incorporated. (Thermomix, the cocao is already in the bowl just add ingredients and incorporate 1 min/speed 8.)
Reserve 1 cup/ 250g of this mixture in a small bowl, set aside.
To the remaining mixture add the raspberries and mix for a further 15 seconds on the same speed. Pour this mixture over the prepared base, poke your reserved berries (evenly spread) into cheesecake and place back into the freezer.
Into the reserved white cocao mixture, using a spoon, stir the remaining teaspoon vanilla extract and tablespoon of agave syrup and pour this gently onto the top of the cheesecake. Set in the freezer for 3-4 hours or until firm.
Use fresh raspberries or crystallized violets to decorate the cake, I also drizzled some Berry coconut butter on the top to decorate. To make the berry butter just mix 80g raw creamed coconut with 80g frozen berries and 80g of agave syrup on a medium-high speed for 30 seconds. (Thermomix 30sec/speed 6.) The berry coconut butter is a great on RAW toast, or GF toast, crepes and waffles.