It all started with a vision (it usually does) of rich purple hues, a little tartness, a little sweetness, and a whopping load of flavour. This recipe is really easy and loaded with high-quality, nutrient dense ingredients, which I love. It finishes without the heaviness often accompanied by rich, sweet desserts and will leave you with energy as opposed to weight. I love this cake, it’s at the top of my list at the moment. I just used this recipe at a Vegan Cooking workshop last weekend and it was a total hit!
The only warning I have for you is that this must be made the night before to allow time for the cashew filling to set. I would slice it straight out of the freezer, but leave it to warm up a bit before serving.

Enjoy. Share. Or don’t. Above all, feel good about this one.

Lemon Blackberry Cashew Cheesecake

Ingredients

Crust:
1 cup medjool dates
½ cup pecans
½ cup almonds
¼ cup shredded, coconut
1 tsp vanilla
Pinch of salt

Filling:
1 ½ cups cashews, soaked overnight
1 cup blackberries
1/3 cup fresh lemon juice
1/3 cup maple syrup
1 tsp vanilla
¼ cup coconut cream (from a can of coconut milk)

Instructions

To make the crust, combine all ingredients in your food processor and process until well combined and mixture sticks together. Press into the bottom of a lined 7” round spring-form cake pan. Place in the freezer.
For the filling, combine all ingredients in food processor and process until smooth (this make take several minutes), scraping sides. Pour over crust and gently tap cake pan to settle ingredients. Place in the freezer overnight.

Not much more to say about this one, but ENJOY!

If you try this recipe, please leave a comment below and let me know how it went!