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Raw Blackberry Cheesecake

Raw Blackberry Cheesecake
Chef:Heather Pace

ABOUT THE CHEF

Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.

This Raw Blackberry Cheesecake combines freshly-picked, raw blackberries with cashews, lemon juice and coconut sugar for a smooth and delicious filling that goes on a perfectly textured crust of cashews, coconut and dates. Enjoy!

INGREDIENTS

For the Crust 

  • 3/4 cup cashews
  • 2/3 cup shredded coconut
  • 1/2 cup dates, chopped
  • 1 1/4 – 1 1/2 teaspoon water

For the Filling

  • 2 cups blackberries
  • 1 cup cashews
  • 1/3 cup coconut sugar
  • 4 tablespoons lemon juice
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup + 1 tablespoon melted coconut oil
  • 2 drops stevia, optional
DIRECTIONS
  1. To make the crust, process the cashews, coconut, and dates together in a food processor until ingredients are ground down.
  2. Add the water and process briefly to incorporate.
  3. Press the crust into a 7″ or 8″ spring form pan.
  4. To make the filling, blend all but the coconut oil and stevia until completely smooth in a blender.
  5. Add the oil and blend again to incorporate.
  6. Taste and add the stevia if needed.
  7. Pour the filling over the crust and mashed berries.
  8. Freeze for 4-6 hours and then transfer to the fridge for 12 hours.
  9. Enjoy!

NOTES

Garnish with blackberries, coconut flakes, and coconut cream powder if desired.


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