To prepare the crust, line a 9x5 inch loaf tin with cling wrap and set aside. In a food processor, process Cashews, Oats, Salt and Dates until they resemble fine biscuit crumbs.

Add the Maple Syrup to the mixture and pulse until you achieve a moist crumb. Pat mixture evenly into the base of your prepared tin and set aside.

To prepare cheesecake filling, combine all ingredients in a high powered blender and blend till smooth.

Pour 2/3 of the cheesecake mixture evenly onto the prepared base.

To make marble swirl, blend the remaining 1/3 of the cheesecake mixture with the 1/4 cup raspberries and 1/2 a tablespoon of Coconut Oil.

Once blended, marble into cheesecake mixture and then leave the tin in the freezer for 5-8 hours or until frozen solid.

To serve, pop cheesecake out of the tin by pulling at the cling wrap, and slice whilst still solid/frozen.

Let pieces thaw for 10 minutes before serving.

Leftovers can be stored in an air tight box in the freezer for up to 3 months.