Raw Chocolate Avocado Cheesecake With Raspberries

Raw avocado chocolate cheesecake

For the base:
1 cup mixed nuts (cashew, almonds, walnuts)
1 cup shredded coconut
1/3 cup agave nectar

For the chocolate layer:
2 bigger ripe avocados
1/2 cup raw cacao
1 tsp vanilla extract
2/3 cup agave nectar
1/3 cup coconut oil

Place nuts, coconut and nectar to a food processor and blend until the mixture is crambly.

Transfer the mixture in the 18cm round cake tin and press down with the bottom of a glass and your fingers, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.

Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky.

Remove the cake tin from the fridge and pour the filling over the base. Cover with clingfilm, and return it to the fridge for a few hours or overnight.

Top with fresh raspberries and sprinkle with cocoa powder to serve (optional).