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.
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 😉
It’s best when eaten straight from the freezer, as it softens a lot once it sits out.
- 1 cup Almondpro almond flour
- 1 cup pitted dates
- 1/3 cup shredded coconut
- 3 tbsp warm water
- 1 cup blackberries
- 1 cup cashews
- 1/3 maple syrup
- 1/2 cup coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
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.
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.