Blackberry, cashew 'cheese'cake
If you can’t tolerate dairy, and yet occasionally find yourself craving cheesecake, then this recipe is for you!
I’m not sure where the original recipe came from, so if you happen to know – please advise so I can give credit where credit is due.
Ingredients for crust:
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3/4 cup dates, pitted
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1 cup pecans, toasted & cooled
Directions for crust:
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Place both ingredients into a food processor and blend until you have a paste like mixture
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Then press into the base of a springform cake plan, and place in the freezer to allow it to set before adding the cheesecake filling
Ingredients for cheesecake filling:
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1 1/2 cup raw cashews, soaked overnight
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1/2 cup fresh blackberries
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1/2 cup coconut oil
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1/2 cup pure maple syrup
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1 T vanilla extract
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2 T lemon juice
Directions for cheesecake filling:
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Blend all ingredients in a high powered blender (preferably a Vitamix) until super smooth, and then pour onto your previously set base
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Then place in the freezer for ~ 1 hr to allow it to set (don’t leave it longer as you don’t want it to be frozen!)
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Keep it in the fridge until you’re ready to serve it
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Serve with fresh berries and mint.
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