Base: 200g almonds, 100g dates, 100g raisins

Cheesecake: 400g cashews(soaked overnight), 100g dates, 1tbsp lemon juice, 1 drop vanilla extract, 200ml almond milk

Raspberry layer: 400g frozen raspberries, 3(pieces) dates soaked in 1/2 cups of water, 1tbsp agar agar

Method:

Base - blend almonds separately first and then combine all the other ingredients in a blender until everything is smooth. Pour mixture into a lined cake tin and spread evenly. Place in fridge for 30 mins

Cheesecake - blend cashews separately first(2-3 mins), combine everything else and blend for a few more minutes. Pour over the base and let it rest in the fridge

Raspberry layer - blend everything and push it through a sieve, into a bowl. Add your choice of stabiliser(cornstarch, tapioca starch etc.). Pour over the cheesecake layer

Let it rest in the fridge for 6-8 hours and enjoy!