Serves 4

For the filling:

220g raw cashews, soaked in hot water for 15 minutes, then drained

150g soy-based vegan “yoghurt”

4 tbsp lemon juice

3 tbsp honey

2 tsp lemon zest

Pinch of salt

For the topping:

150g raspberries

100g blueberries

2 tbsp brown sugar

Pinch of salt

For the crumble:

35g raw almonds

4 tbsp raw buckwheat groats

5 pitted dates, cut in half

½ tsp vanilla extract

Pinch of salt

To garnish:

Lemon zest

• Place all of the filling ingredients in a food processor and whizz until completely smooth. Chill in the refrigerator until ready to assemble.
• In a small pan over a medium heat, bring the raspberries, blueberries and brown sugar to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Place in the fridge for 30 minutes.
• Place all of the crumble ingredients into a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside.
• To assemble, place one tablespoon of the crust into each of four glasses or jars. Spoon 1½ tablespoons of the cheesecake filling into each glass and tap down lightly to settle the filling. Add a spoon of berry topping to each jar. Repeat the layers to the top, then garnish with lemon zest and refrigerate until ready to serve.

Per serving:
556kcals, 31.6g fat (5.7g saturated), 63g carbs, 34.6g sugars, 14g protein, 7.8g fibre, 0.096g sodium