Gluten free vegan blackberry cheesecake

• Produce

  • 1 cup Blackberries, fresh
  • 2 cups Blackberries
  • 1 Lemon, Zest of

• Canned Goods

  • 1/2 cup So delicious full-fat culinary coconut milk

• Condiments

  • 1/4 cup Lemon juice
  • 4 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 cups Bob's red mill almond flour/meal
  • 1/2 cup Bob's red mill coconut sugar
  • 1/4 cup Bob's red millcoconut sugar
  • 1 dash Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 8 1/3 tbsp Coconut oil

• Other

  • 2 1/2 cups Raw cashews, soaked overnight or 3-4 hours

Found on sarahbakesgfree.com

Ingredients

• 1 1/2 cups Bobs Red Mill almond flour/meal
• 1/4 cup Bobs Red Millcoconut sugar
• dash sea salt
• 3 tablespoons coconut oil, melted
• 2 tablespoons pure maple syrup
• 2 1/2 cups raw cashews, soaked overnight or 3-4 hours
• 1/2 cup So Delicious full-fat culinary coconut milk
• 1/2 cup Bobs Red Mill coconut sugar
• 1/3 cup coconut oil, melted
• 1/4 cup lemon juice
• 2 tablespoons pure maple syrup
• zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 1 cup fresh blackberries
• additional 2 cups blackberries

Directions

• Prepare 9-inch springform pan by lightly spraying with nonstick cooking spray and lining bottom with parchment paper.
• To make crust, stir together almond flour, coconut sugar and salt. Add melted coconut oil and maple syrup. Mix until well combined.
• Press crust mixture into bottom of cheesecake pan. Place in refrigerator to chill and become firm.
• Place soaked cashews (soaked in water and drained) in high-powered blender or food processor. Add coconut milk, coconut sugar, melted coconut oil, lemon juice and maple syrup. Blend on high 1-2 minutes, until creamy (add additional tablespoon of coconut milk if needed).
• Add 1 cup blackberries, lemon zest and vanilla to cashew mixture. Continue to blend until blackberries are well blended.
• Pour filling over chilled crust and smooth out evenly. Place cheesecake in freezer, 2-3 hours or until firm. Transfer cheesecake to refrigerator and cover lightly with plastic wrap.
• When ready to serve, remove cheesecake from springform pan and place on serving plate. Top with remaining fresh blackberries. Slice and serve chilled. Store cheesecake in refrigerator.