Superfood Blackberry Cheesecake
[Vegan, Raw, Gluten-Free]

To Make the Base:

1. Add the almonds to your food processor and blitz until you have a fine grain. Add all the rest of the base ingredients and blitz until everything is combined. The mix should stick together between your fingers (if it doesn’t add another date or so).
2. Line a baking tray with cling film and then press the base mix down firmly – should be around 1/2-1 inch thick.

To Make the Blackberry Swirl:

1. Add all the ingredients to a saucepan and heat gently until the blackberries are completely reduced down. Leave to cool and then sieve out the bits. Set aside to cool and then stir in the blueberry powder.

To Make the Topping:

1. Wash your food processor and then add all the topping ingredients – blitz everything other until you get a smooth paste (you might need to scrape the sides a few times).
2. Smooth the cheesecake topping onto the base and then spot some blackberry mix onto the top. Swirl around with the end of a spoon to create a pattern.
3. Freeze for at least an hour and then cut into slices. Store in the fridge until you eat it.