Blackberry Cheesecake
Last night I made my first raw vegan cheesecake! Cheesecake is one of those desserts I loved so much before I went vegan, and could never find a good store bought substitute. I tried a few but was never satisfied with the taste or texture.
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This decadent raw vegan blackberry cheesecake recipe was inspired from One Clever Chef and has the most incredible texture and flavor. The crust is a simple blend of dates + Almondpro almond flour + shredded coconut. It is perfect as a light dessert or even a delicious breakfast, which is how I had it today 😉
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It’s best when eaten straight from the freezer, as it softens a lot once it sits out.
INGREDIENTS:
Crust:
- 1 cup Almondpro almond flour
- 1 cup pitted dates
- 1/3 cup shredded coconut
- 3 tbsp warm water
Filling:
- 1 cup blackberries
- 1 cup cashews
- 1/3 maple syrup
- 1/2 cup coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
INSTRUCTIONS:
Crust:
Line a 10 inch baking pan with parchment paper.
Place almond flour and pitted dates in a food processor and process into a thick flour.
Fold the mixture into a large mixing bowl and add in the shredded coconut and 3 tablespoon warm water. Mix well, this takes a few minutes.
Press the mixture into your baking pan.
Freeze for one hour.
Filling:
Soak the cashews overnight or for at least 3 hours to soften.
Place blackberries, cashews, maple syrup, coconut oïl, lemon juice and vanilla extract in a high speed blender and process until smooth.
Remove the crust from the freeer.
Spread the mixture evenly over the base.
Return to freezer for about 2 hours.
Cut into squares and top with frozen blackberries.