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BASE

1. 3/4 cup oats
2. 1/2 cup dates
3. 1 tbsp coconut oil
4. Pinch of sea salt
5. Tsp matcha powder

CHEESECAKE

1. 1 cup soaked cashews (soaked for 4 hours in water)
2. 2 Tbsp coconut oil
3. 1/4 cup canned coconut milk
4. 3 tbsp agave
5. Dash of vanilla extract
6. Pinch of sea salt

BERRY LAYER

1. 2 tbsp coconut cream
2. 11/2 tbsp agave
3. 2 heaped tsp berry powder

INSTRUCTIONS

1. Add the pats into a food processor and pulse for a few seconds to break them down slightly.
2. Add in the remaining base ingredients and blend until everything is well combined.
3. Divide the mixture into cupcake cases and firmly press down to create a smooth base. Place these into the freezer to set.
4. Blend together all of the cheesecake filling ingredients in a food processor or high speed blender. You want this to be really smooth and creamy.
5. Pour the filling over the top of the base layers and return them to the freezer for a few hours to set.
6. For the berry sauce, combine the ingredients and mix well. Remove the cheesecakes from the cases and drizzle with a little of the sauce.