CLASSIC ‘CHEESECAKE’ WITH BERRY COULIS

To make the base, put all the ingredients in a food processor and process until they’re well combined. If you prefer a finer texture, pulse a few times more.
Spread the mixture into a 21cm (8 inch) springform cake tin, lined with greaseproof paper. Press it down firmly and evenly and pop it into the fridge while you carry on.
To make the filling, place all the ingredients, except for the cacao butter, into a food processor (personally I found it didn’t work in the food processor – I used my Nutribullet blender to get an ultra smooth blend) and process until smooth and creamy. Add the melted cacao butter to the mixture and process for a further 5 seconds, or until well combined.
Pour the filling carefully over the base and place back in the fridge. You’ll find that the filling sets up fairly quickly – in my case, it was pretty much set in an hour.
For the coulis, place the blueberries, lime, honey and psyllium husk in the blender (or food processor) and process until smooth. Pour the puree over the chilled cheesecake (you should find that it is liquid enough to level out itself; otherwise carefully level it out with an off-set spatula) and return to the fridge until you’re ready to serve.
When it comes time to release the cheesecake from the springform cake tin, do so gently. The puree is quite liquid, though I found that apart from one or two places where it spilled over the side a little, it remained nicely in place.