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No-Bake Vegan Blackberry Cheesecake

Name: No-Bake Vegan Blackberry Cheesecake
Ingredients: 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; 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

VeganCakeDessertsNo Bake DessertsFreezer friendlyHealthyDairy-freeGluten-freeBlender

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vegangotgame

1096 recipes

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

Cream cheese

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

Taste

1/2 cup frozen blackberries
Zest from 1/2 lemon

Preparation

Start by preparing the base.
In a high speed blender mix together all of the ingredients for the base until you get a doughy consistency.
Prepare a baking sheet lined baking pan with a diameter of 17cm.
Press down the base in the baking pan and set aside.
Now prepare the filling.
Add all of the ingredients except for the taste and blend on high speed until really creamy.
Pour out half of the mixture onto the base.
Add the taste to the remaining cream and mix on high speed until creamy.
Pour the remaining mixture onto the cheesecake and put in the freezer overnight.
If you have any cream left, pour it into a bowl and put in the fridge overnight.