Raw Blackberry Cheesecake

• Vegetarian

• Produce

  • 1 cup Blackberries
  • 1 Blackberry puree

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 8 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1 Chocolate base
  • 3/4 cup Cocoa powder
  • 1 pinch Sea sea salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 cup Coconut oil

• Nuts & Seeds

  • 2 1/2 cups Cashews, raw

• Bread & Baked Goods

  • 1 Cheesecake layer

• Liquids

  • 2 tbsp Water

Found on asaucykitchen.com

Description

Ingredients

• 1 1/2 cup (145 grams) almond flour
• 3/4 cup (89 grams) cocoa powder
• 1/2 cup (55 g) melted coconut oil
• 2 tablespoons (42 grams) maple syrup (or honey if not vegan)
• 1 teaspoon vanilla extract
• pinch of sea sea salt
• 2 1/2 cups (360 g) raw cashews (soaked overnight in cold water)
• 1/2 cup (108 g) melted coconut oil
• 1/4 cup (80 g) maple syrup (or raw honey)
• 1/4 cup (60 ml) freshly squeezed lemon juice - about one lemon
• 2 teaspoons vanilla extract
• 1 cup (100g) blackberries
• 2 tablespoons water
• 2 tablespoons maple syrup (or honey)

Directions

• Begin making the chocolate crust by mixing all the ingredients for the crust in a bowl until combined. At that point the crust will start to come together. Press the dough into an 8x8 spring form, no stick tin.
• To make the blackberry puree, place the blackberries, the water, and the sweetener in a small sauce pan on a medium heat for about 8-10 minute. Use a fork to stir the mixture and mash up the blackberries. Once cooked, place a fine mesh strainer over a small bowl use the fork to squeeze out the liquid into the bowl. Discard the left over solids. Set aside the puree to cool to room temp and use for later.
• For the cheesecake layer, begin by draining the water from the cashews and then placing them in a high speed blender or food processor with the remaining cheesecake ingredients. Blend it all together until it becomes smooth. If you need, stop and scrap the sides down to get all the bits mixed in. This should take 60-90 seconds. (If you own a Blendtec, I put mine on the smoothie setting and that did the trick)
• Pour the filling over the prepared crust and smooth it out. Carefully drizzle the cooled blackberry puree over the top of the filling and then drag a knife or toothpick across the top to create the rippled effect.
• Cover and place in the freezer for about an hour to firm up and then slice and dive in.