Vegan berry and lemon cheesecake

Ingredients

• Base
• 1 cup ground almonds
• 1/4 cup brown sugar
• 1/4 cup cocoa powder
• 2 tbsp coconut thread
• 2 tbsp coconut oil, melted
• 1 tbsp flaxseed meal mixed with 2 tbsp water
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup plant milk (almond, soy, rice, coconut)
• Filling
• 1 cup coconut cream
• 1/2 cup cashew nut butter (see note)
• 3 tbsp lemon juice
• Zest of 2 lemons
• 3/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2 tbsp nutrional yeast flakes
• Berry chia topping
• 1 1/2 cups fresh raspberries
• 1 tbsp water
• 2 tbsp maple syrup
• 3 tbsp chia seeds
• 1 cup assorted fresh berries – Nici used boysenberries and more raspberries
• Mint leaves, to scatter