Raspberry mousse cheesecake

This is from Pete Evans FB page. Posting here so I don't lose it.

450 g macadamia nuts

300 g raspberries
125 ml lime juice
1 teaspoon sea salt
240 g honey
1 vanilla pod, split and seeds scraped
250 ml coconut oil, melted mint leaves and raspberries, to decorate

Base
160 g almonds (activated if possible)
90 g desiccated coconut
6 medjool dates, pitted
pinch of sea salt
1 ½ tablespoons coconut oil, melted

Soak the macadamia nuts overnight and give them a good rinse the next morning.
Grease the base and sides of a 20 cm springform cake tin and line with baking paper.
To make the base, process the almonds and coconut in a food processor until you have a nice crumb consistency. Add the dates, salt and coconut oil and pulse until your mixture just comes together.
Press the base mixture firmly and evenly into the base of the prepared tin. Refrigerate for 1 hour, or until firm.

Blend the raspberries in the food processor until smooth. Pass the puree through a fine sieve and discard the seeds. Set aside.

Combine the macadamias, lime juice, salt, honey and vanilla seeds in the food processor and process until smooth and creamy. Add the coconut oil and process until combined.

Divide the macadamia mixture between two bowls. Pour the raspberry puree into one of the bowls and mix until well combined.

Pour the plain mixture over the base and tap the tin gently on the bench to remove any air bubbles. Next pour in the raspberry mixture and gently tap the tin again. Place in the freezer for 4 hours, or until firm.

To serve, remove the cheesecake from the tin while frozen and transfer to a serving platter. Place in the fridge for 2–4 hours to completely thaw.

Decorate with mint leaves and raspberries and serve.

The cheesecake can be stored in an airtight container in the fridge for 1–2 weeks or in the freezer for 3 months.

Serves 8–10

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