Using a coffee grinder or spice mill, pulse the Midlife LSA ingredients in batches until finely ground. To make the cheesecake base, combine the LSA (or ground almonds if using), ground ginger, dates and coconut oil in a bowl. To serve, remove the cheesecake from the tin, place on a serving dish and top with the raspberries. This cheesecake is deliberately not overly sweet so, for those with a sweeter tooth, serve with a little extra honey on the side. The Midlife Kitchen by Mimi Spencer and Sam Rice, photography by Issy Crocker, is published by Mitchell Beazley, priced £16.99 (octopusbooks.co.uk).

Source: Irish Examiner February 14, 2018 09:22 UTC