Berry Healthy Cheesecake

To make the crust: 

Roast the almonds on a baking tray at 220°C (425°F) for 10-15 mins. 

In the bowl of a large food processor, combine the roasted almonds, dates, salt & coconut oil and blend until thoroughly combined. 

Press into a lined/greased 9in. spring-form pan and put in the  freezer for at least 30 minutes.

 To make cheesecake filling: 

Place gelatine and lemon juice in a small heat-proof bowl. Then place the bowl with the ingredients, into a  saucepan of simmering water (creating a bain-marie scenario) simmer over a low heat. 

Stir until gelatine is melted, remove from saucepan and set aside.  Combine remaining filling ingredients in the bowl of a large food processor and process until well combined, about 60 seconds. 

With the machine running, drizzle warm lemon/gelatine mixture in and process another 30 seconds. 

 *Make sure it is mixed well or the cheesecake will not set evenly.

To Make the berry topping: 

Combine ingredients in a small saucepan over medium heat.  Cook for 5-10 minutes or until berries begin to pop and mixture begins to thicken.  Pour into a blender and blend until smooth (or slightly chunky). 

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