Elder Flower Cheese Cake



  • 100g hazelnuts
  • 50 g almonds
  • 50g walnuts
  • 50g chia seeds
  • 50g sunflower seeds
  • 4tbsp maple syrup
  • 2 tbsp coconut oil


  • 500g cashews soaked overnight
  • 2 tbsp vanila past or vanilla extract
  • 1/2 cup elderflower cordial
  • 1 cup coconut cream


  • 200g elder berries
  • water to cover
  • 200g coconut sugar


Place all base ingredients in a blender and process into a crumble dough like form line a cake tin bottom with backing paper and the sides with coconut oil firmly spread out the dough on the base of the tin until it is flat and even then place in the freezer to set, now place all your filling in the blender and process until it becomes thick and creamy, if the mixture is to dry add more cream or cordial, once to the desired texture fill your cake tin and put back in the freezer to set, when it is setting place your elderberries in a pan and cover with water and bring to a boil once boiling bring it down tosimmer for 5 min then take off heat and strain into a bowl through a muslin cloth and squeeze all of the moister out then transfer back to the pan or pot and add your sugar and put back on the heat and stir occasionally until it become like a syrup texture once that happens take of the heat and let it cool down a bit and transfer to a jam jar or air tight container and place in the fridge.

Now take out your cheese cake a if it is to hard let sit out for a bit until softens then cut and serve drizzle some syrup over the top and place your cake back in the freezer or fridge and enjoy.