First make the base: Grind the pecans & almonds in your food processor to a fine crumb. Then add the other base ingredients - desiccated coconut, cacao, dates, coconut oil, coconut butter, salt & vanilla extract to the mixture until it's a fine, sticky crumb.
Press the mixture into a springform and place the crust into the fridge to set, while you are making the filling.
Make the filling: Combine all the filling ingredients (apart from the berries) and blend for about 2 minutes - the soaked cashews, coconut oil, cacao butter, malt syrup, lemon juice, vanilla paste & salt.
Once it's smooth, adjust the flavour, if needed, by adding more lemon juice, vanilla, or syrup.
Pour ⅔ of the filling into the prepared base and spread evenly.
Add the berries to the remaining mixture and blend on pulse until smooth.
Pour the berry mixture over the first layer and smooth the top. Place into the freezer for at least 3 hours, or until firm.
Let the cheesecake thaw for about 15 minutes before serving.