Dairy Free Cheesecake

 Making the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil.

Process the almonds and dates in a food processor until the mixture is well combined and clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add a bit more chopped date and process again. Press the mixture into the bottom of the prepared pan and set aside.

Making the filling, in your blender place the coconut oil (in liquid form), full-fat canned coconut milk (shake, then pour), fresh lemon juice, pure maple syrup, raw unsalted cashews (pre-soaked & drain off water), vanilla protein powder (optional), vanilla extract, 1 pinch of sea salt,  finely grated lemon zest & blend for about 1 minute, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container.

Add the poppy seeds once the filling is completely blended, and then blast for just a few seconds to combine. (Leave out the poppy seeds if you don't have a high speed blender.)

Pour the filling into the crust. Cover the pan with parchment paper and freeze the cheesecake for 6 to 8 hours, until solidified.

To serve, transfer the pan from the freezer to the fridge and defrost for about 30 minutes. Gently release and remove the sides of the springform pan, and then cut the cheesecake into 10 even slices with a very sharp knife.

Keeping the slices together on the springform pan bottom, return the cheesecake to the fridge to continue defrosting for another 30 minutes before serving. Serve the slices plain or drizzle each one with 2 tablespoons of the Mixed Berries Sauce.

Mixed Berries Sauce (Adapted by Paula Yolles of FoodTastic Health)

In your blender place the mixed berries, 2 tbsp of maple syrup & 1 tsp of lemon juice.  Mix everything in your blender on high for 30 to 60 seconds, until smooth.

This sauce will keep in the fridge for about 5 days.