Let me say that cashew ‘cheesecakes’ are one of the most delicious ways to enjoy nuts for dessert and are easily adaptable to whatever flavours you fancy. These squares have a creamy texture and suit vegans as well as those with a dairy allergy who love a good cheesecake without having to use fake cheese. Leftovers can be frozen, that’s just a bonus.

Line a 20cm square cake tin with enough baking paper for it to overhang two sides.

To make the base, process all ingredients in a food processor or power blender on low until roughly chopped and crumbly but soft dough starts to form. Press into the base of the prepared tin. Place the tin in the fridge.

Meanwhile, prepare the filling. Place soaked cashews, honey or rice malt syrup, lemon juice, coconut oil and vanilla in a power blender or food processor and process until smooth and creamy in texture. Gently fold through half the raspberries and spread the mixture evenly over the base, then tear remaining raspberries into smaller pieces and press gently into the cake. Smooth top, cover with a piece of baking paper and place in the fridge for 1–2 hours to set.

Remove tin from the fridge and lift the slice out onto a cutting board. Cut into 16 squares. Serve topped with chopped pistachios and rose petals.

Store any remaining slices of cake in an airtight container in the fridge for up to 4 days or freeze, cut up into bite-sized pieces if you prefer, in a zip-lock bag for up to 3 months.

{ TIP } For a delicious flavour twist to this raspberry version, add 2-3 teaspoons natural rose water or orange blossom essence.