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:

  1. Line a 10 inch baking pan with parchment paper.

  2. Place almond flour and pitted dates in a food processor and process into a thick flour.

  3. 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.

  4. Press the mixture into your baking pan.

  5. Freeze for one hour.

Filling:

  1. Soak the cashews overnight or for at least 3 hours to soften.

  2. Place blackberries, cashews, maple syrup, coconut oïl, lemon juice and vanilla extract in a high speed blender and process until smooth. 

  3. Remove the crust from the freeer.

  4. Spread the mixture evenly over the base.

  5. Return to freezer for about 2 hours.

  6. Cut into squares and top with frozen blackberries.