Vegan Peach & Coconut Cheesecake

First soak the cashew nuts in water overnight. Weigh out 300g of cashew nuts into bowl and pour over cold water to about 3cm over the top of the nuts. Cover and set to one side to soak (ideally overnight) or for a minimum of 4 hours – the longer the nuts soak the creamier and smooth the filling will be. Alternatively for speed cover the cashews in boiled water and leave for 30 minutes. Rinse with water before using.

To make the base – add the dates to a food processor and blitz until they form a paste. Then tip in the oatmeal, ground almonds, desiccated coconut, maple syrup, almond extract and coconut oil. Blend altogether until a smooth crumb forms and the mix binds when you press the mix together with your hands.

Line a 26cm diameter loose-bottomed tin with cling film and carefully tip the base mixture in. Then press the mix evenly into the base and sides until you have a smooth tart crust.  Place in the fridge and leave to chill while you make the filling.

De-stone and slice 3 peaches and add them to a saucepan with the coconut oil and coconut sugar. Cook gently over a low heat for 8-10 minutes, until the oil has melted and the peach slices become soft. Then set to one side to cool.

Drain and rinse the cashew nuts before adding to a high-powered blender with the coconut cream, vanilla extract and the coconut oil, coconut sugar and sliced peaches. Blend until smooth, creamy and fully combined.

Remove the tart base from the fridge and pour in the peach and coconut filling.  Spread smoothly and evenly, filling the entire base, then return to the fridge to chill for 1 hour.

Decorate the top with sliced peaches, sliced strawberries, a sprinkling of desiccated coconut and mint leaves.

Cover and leave in the fridge and eat within 3 days.