Lightly grease the base and sides of a 23cm springform cake pan and line with baking paper.

To prepare base, place cashews in a blender or food processor, blend until coarsely chopped. Add coconut flakes, cacao and salt and blend to combine. Add the dates a few at a time, blending until mixture begins to bind together. Tip into the prepared pan and press into the base. Smooth over using the back of a spoon. Refrigerate.

To prepare filling, place the cacao butter and coconut oil in a small saucepan and melt over low heat. Add the agave, lemon juice and vanilla and stir to combine. Set aside.

Place half of the soaked cashews, half of the cacoa butter mixture and 1 tablespoon of the lecithin in a high-speed blender. Blend on high speed for 12 seconds. Decrease speed to medium-low and blend until smooth and creamy. Transfer into a medium bowl. Blend the remaining cashews, cacao butter mixture and lecithin and transfer into the same bowl. Blend raspberries until pureed. Add to cashew mixture and stir to combine.

Pour filling over the prepared base and smooth over to create an even surface. Tap firmly on a kitchen bench to remove any air bubbles. Wrap with plastic wrap and freeze for 4 hours or overnight, until a firm cheesecake consistency.

Remove raw cheesecake from freezer 30–45 minutes before serving, or until softened slightly making it easier to slice.

Decorate with raspberries, almonds, toasted coconut, edible flowers and dried rose petals. Slice to serve.