Berry Cheesecake

For crust:

• 6 to 8 Medjool dates
• ¾ cup walnuts
• Pinch Himalayan salt

For berry cashew cream:

• 2 cups frozen berries (raspberries, strawberries, etc.)
• ¾ cup cashews soaked in 2 cups of water for at least three hours then rinsed and drained thoroughly
• ¼ cup maple syrup or honey
• ¼ cup coconut milk
• Mint leaves or berries for garnish

For crust:

1. Place the dates in a small bowl. Cover with hot water and allow to sit for at least 20 minutes. Once soft, remove the pit and add to a food processor or blender, add walnuts and pulse until you get a coarse mixture. Add the salt and pulse again until it starts to clump up.
2. Place about 2 tablespoons of crust mixture in the bottom of each glass press down lightly. Set the glasses aside.

For berry cashew cream:

1. In a food processor or blender, blend the berries, add the cashews (previously rinsed), and blend until completely smooth.
2. Add the syrup and continue blending and slowly add the coconut milk 1 tablespoon at a time until creamy and smooth throughout.
3. The final consistency should look like a thick batter.

To serve:

1. Pour the cashew cream over the date crust and smooth out the top. Garnish with mint leaves or berries. Cover lightly with plastic wrap.
2. Allow to set in the fridge for few hours.