Vegan Blackberry Cheesecake By @healthyholisticview πŸ’œ

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Vegan Blackberry Cheesecake by @healthyholisticview πŸ’œ

Follow @vegangotgame for more delicious vegan recipes!πŸ’šπŸ’š#vegangotgame

1/2 cup rinsed pitted dates
1/4 cup almond flour
2 tbsp raw cacao
1 tbsp soft coconut oil (not fully melted)
1/4 cup shredded coconut
1 tbsp agave syrup
A pinch of Himalayan salt

Cream cheese:
3 cups soaked cashewnuts (soaked for 8 hours or overnight)
4 cl melted cacao butter
1/3 cup agave syrup (maple will also work)
1 tin coconut milk (only use the hard milk on top)
1/2 tsp vanilla
1/2 cup frozen blackberries
Zest from 1/2 lemon

How to:
Start by preparing the base. In a high speed blender mix together all of the ingredients for the base until you get a doughy consistency. Prepare a baking sheet lined baking pan. I’m using the one with a diameter at 17cm. Press down the base in the baking pan and put aside. Now prepare the filling. Add all of the ingredients except for the taste and blend on high speed until really creamy. Pour out half of the mixture on the base. Add the taste to the remaining cream and mix on high speed until creamy. Pour on the remaining mixture on the cheesecake and put in the freezer overnight. If you have any cream left, pour it over in a bowl and put in the fridge overnight. Enjoy the next day! (Take it out of the freezer and let it defrost for 15-30 minutes depending on how warm your climate is).