2.5ml/½tsptamari (optional, to bring the flavour out)
80g/2¾ozraw cacao powder
a few fresh raspberries, to decorate (optional)
Make the crust by first putting the coconut and nuts in a food processor and processing a little.
Chop, stone and add the fresh dates to the coconut, and process again to form a dough-like texture.
Line a cake dish with cling film or plastic wrap – or use a silicone dish. Press the dough into the dish to make the crust base for your cheesecake. Put into the fridge or freezer while you make the filling.
To make the filling, put the remaining ingredients except the cacao powder into a high-speed blender or food processor and blend until it is all mixed and smooth. Then, add the cacao powder and stir to blend in.
Pour the filling into the crust and smooth out with a spatula.
Place the cake in the freezer for 2–4 hours so the coconut oil sets.
Take out the cheesecake, and decorate with a few fresh raspberries if you like before serving. If not eaten straight away, store it in the fridge, where it will keep for a week at least.