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Sarah Wilson: Raw chocolate sneaky berry ‘cheesecake’ 






225g pecans

25g raw cacao powder or good-quality cocoa

60ml rice malt syrup

2 tbsp coconut oil, melted

pinch of sea salt


375g pre-soaked cashews, see right

50g raw cacao powder or good-quality cocoa

60ml rice malt syrup

50g coconut oil

1 tsp vanilla powder

pinch of sea salt

1-2 tbsp coconut milk (or milk of your choice)

60g frozen raspberries

hazelnuts, to serve

● To make the crust: line the base of a 20cm round springform cake tin with baking paper. Process the pecans in a food processor until chunky crumbs form. Add the remaining ingredients and process until just combined.

● Pour the mixture into the prepared tin. Press into the base to cover evenly and form a crust. Place in the freezer to set.

● To make the filling: process the pre-soaked cashews until fine crumbs form. Add the remaining ingredients except the milk and raspberries. Process until the mixture turns into a smooth and creamy batter. Add milk as necessary to smooth out the mixture. Once smooth, fold through the raspberries and pour the mixture over the base in the tin.

● Refrigerate for at least 2 hours. Sprinkle with hazelnuts before serving.

TO PRE-SOAK CASHEWS Add 375g cashews to a bowl with water to just cover by 1cm. Set aside to soak for 2-4 hours. Drain the excess water and store in the fridge for up to 3 days until needed.

TRICKY TIP The key with serving this tasty vegan cake is to return it to room temperature. It will taste like creamy mousse. The cake can also be stored in the freezer. Always allow it to thaw before serving. If it’s too frozen it won’t have the luscious, cheesecake-like texture you’re after.