Blackberry Raw Vegan Cheesecake
Ingredients
Base
- 1/2 cup rinsed pitted dates
- 1/4 cup almond flour
- 2 tbsp raw cacao
- 1 tbsp soft coconut oil (not fully melted)
- 1/4 cup shredded coconut
- 1 tbsp agave syrup
- A pinch of Himalayan salt
Filling
- 3 cups soaked cashewnuts (soaked for 8 hours or overnight)
- 4 cl melted cacao butter
- 1/3 cup agave syrup (maple will also work)
- 1 tin coconut milk (only use the hard milk on top)
- 1/2 tsp vanilla
- 1/2 cup frozen blackberries
- Zest from 1/2 lemon
Preparation
Start by preparing the base in a high speed blender by mixing all base ingredients until a doughy consistency is achieved.
Line a baking pan with a baking sheet, such as one with a 17cm diameter, and press the base mixture into it then set aside.
Prepare the filling by blending all filling ingredients except the blackberries and lemon zest on high speed until creamy.
Pour half of the filling mixture over the base.
Add the blackberries and lemon zest to the remaining filling and blend on high speed until creamy.
Pour this mixture over the first layer and place the cheesecake in the freezer overnight.
If any cream mixture is left over, pour it into a bowl and refrigerate overnight.
Enjoy the next day by removing from the freezer.
Tips
Let the cheesecake defrost for 15-30 minutes before serving, depending on the warmth of your climate.
