Line a 21cm long, 11cm wide (8 x 4 inches) loaf tin with parchment paper (this will make it easier to lift out the cheesecake later.

To make the base layer: First, pit the dates and soak them in just boiled water for around 10 minutes to help them soften. In a food processor, add the almonds and oats and blitz until you have a crumb mixture. Drain the dates and add them to the food processor along with the cinnamon and ginger and blitz everything again until it comes together in a dough.

Press the dough into the bottom of the loaf tin, I find gently dampening your hands helps to press it down without sticking to your hands. Once the dough is spread into a completely even layer, pop into the freezer while you make the next layer.

To make the chocolate layer, drain the cashews and add to a blender with the rest of the ingredients. Blend on a high speed until completely smooth. This may take a few minutes and keep scraping down the side of the bowl if necessary. Remove the loaf tin from the freezer and pour on the chocolate layer. Spread out with a knife so it's flat and put back into the freezer for 1 hour.

After an hour, make the last layer. Drain the cashews and add to a blender with the lemon juice, 2 tbsp maple syrup and the coconut oil. Blend until completely smooth. Add this on top of the chocolate layer and spread out so it's completely even. To make the raspberry ripple, blend the raspberries with 1 tsp of maple syrup, then dot the mixture on top of the last layer and use a knife to create swirls.

Put back into the freezer for at least 6-8 hours. When ready to serve, allow to sit at room temperature before cutting.