Last night I made a raw vegan Raspberry Cheesecake, based on a recipe by Emily von Euw. Here’s a link to her fantastic book about ‘Rawsome Vegan Baking’

I never follow recipes exactly, I prefer to taste as I go and adjust quantities based on flavour. I used ginger but kept the amount down so mine didn’t have a ginger taste but I still think the ginger helped balance the flavours. I used raspberries only, for the ice cream. The main change I made was with the base. Instead of oats I used a mix of caramelised groats, organic coconut flour, walnuts, coconut oil, water and dates. You want the consistency pretty crumbly but still able to stick together if you squeeze it in your hands.

This following link is fairly close to the original recipe, but please note that the berries are blended separately to the rest of the ingredients: RECIPE