In a food processor combine your dates, goji berries and walnuts. Process until crumbly and sticky. add water if needed. Press into the base of cake tin and set aside.
Combine all filling ingredients in a high speed blender, pulse a few times to break down and then blend until smooth and creamy.
Pour filling evenly over your base and freeze for about 2-3 hours until set.
Decorate with dried lavender if desired or add toppings of choice
Keeps well in the fridge or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw slightly before serving.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-essential-oil-lavender-maqui-cheesecake/