I’m siiiiiiick so I’ve just been loafing around the house and trying to make some new things. This is actually an old recipe for me but I’ve modified it and made it better!
Raw Vegan Blackberry Cheezcake
1 cup cashews, unsoaked
1/4 cup melted coconut oil
2 tsp vanilla extract
2 tbsp maple syrup
1 tbsp lemon juice
Pinch of salt
Blend all ingredients on high until well blended/crumbly. Press into the bottom of a 9″ springform pan.
3 cups cashews, soaked overnight
1 cup melted coconut oil
1/2 cup lemon juice
2 tbsp vanilla extract
1 cup coconut sugar
1 cup blackberry juice (I used Happy Planet)
1/2 beet juice (for colour)
Pinch of salt
Fresh or frozen blackberries for the top
Blend all ingredients on high until very creamy and no chunks of cashew remain. Pour onto the base and gently tap onto counter to remove any possible bubbles. Gently spread blackberries over the surface and then transfer to the freezer for several hours to set.
Once set, it can be moved to the fridge before serving and stored there for several days or until it’s all been eaten, whichever comes first! It won’t last long!
How beautiful is that colour?! This is just a small sampling of the blackberries we collected from our yard this summer, I could make another 10 of these cakes and still have lots left so it’s a great way to chip into the supply. You could probably swap out the blackberries for another fruit if you wanted to use cherries, or currants, or strawberries… the possibilities are endless!