No Bake Raspberry Cheesecake

For the base:

• 150g cashew nuts or macadamias
• 150g Medjool dates - pitted and soaked in water
• 1 tablespoon honey or pure maple syrup

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 250g fresh strawberries
• 100g raspberries
• 150g cashew nuts - soaked
• 1 can coconut cream - the thick component
• 1/4 cup pure maple syrup

To make the base:

1. In a food processor, blend cashew nuts or macadamias, dates, almond meal and honey or maple syrup until a sticky dough forms.
2. Press into the base of a pie or cake tin and freeze for a minimum of 10 minutes.

To make the filling:

1. Meanwhile, in a food processor, combine filling ingredients and blend until creamy.
2. Pour over the crust and sprinkle with your choice of toppings. We used fresh raspberries and shredded coconut.
3. Freeze for a minimum of one hour.
4. Remove from the freezer 30 minutes before cutting and serving.
5. Best stored in the freezer for up to one week.