It’s easy to make and perfect for the Canada Day. Serve it with a fresh berries or use any of your favourite toppings.

BASE

1 cup soft dates

1 cup pecans

1 tbsp. coconut oil

FILLING

1 can full-fat coconut milk

2 cups raw, unsalted cashews soaked for at least 2 hours or overnight

1/2 cup maple syrup

3-4 tbsp. fresh lemon juice

1 tbsp. vanilla extract

FRUIT PUREE

1/2 cup berries of your choice (fresh or frozen)

1-2 tbsp. maple syrup (optional)

DIRECTIONS

In a food processor, add dates, pecans and coconut oil. Process until mixture comes together.

Pour base into a 6″ springform pan and set aside.

Prepare the filling by adding coconut milk, strained cashews, maple syrup, lemon juice and vanilla in a high speed blend. Process until smooth and creamy.

Pour filling onto prepared base.

Freeze until set. ( i froze it overnight)

Prepare puree by placing the berries and maple syrup in a food processor. Process until smooth. Pour into a seive and by using the back of a spoon or a rubber spatula, press the puree through to remove as much of the juice as possible. Be sure to scrape the bottom of your sieve. Discard the seeds.

Remove cheesecake from freezer and let thaw 20 to 30 minutes.

Decorate by spreading puree overtop along with your favorite berries.

Keep frozen. Thaw at room temperature 5-10 minutes before serving