Hello everyone…happy weekend to you all! Today I’m sharing my raw vegan and all organic Blackberry Chocolate Cheesecake I made for us to enjoy on New Years Eve.
Well it’s a raw vegan cheesecake made with cashews and other wholefoods. Each time I call it a “cheesecake” I’m told by my family and others that it’s not as it contains “no cheese” so for all arguments sake and to keep the peace this is a raw vegan Blackberry Chocolate Cherry Cake!
Honestly this type of dessert is becoming my favorite and since it’s now summer it definitely beats baking cakes in the oven! So if you’re keen to make this and I strongly suggest you do as its totally delicious – then here’s my recipe:
For the Base:
1 cup organic dates (pitted)
1/2 cup raw organic almonds
1/2 cup raw organic walnuts
4 tbsp shredded coconut
For the Filling:
2 cups overnight soaked organic cashews
2 cups frozen organic blackberries
1/2 cup organic rice malt syrup from Pureharvest or maple syrup
1/2 cup melted organic coconut oil
Fresh cherries and vegan raw chocolate from Loving Earth to melt and drizzle
Directions:
Firstly put all the base ingredients into your blender and blend together. Press into your tray firmly and pop in the freezer to set for about 10-15 minutes.
Secondly, place the cashews in your blender and blend with the syrup, coconut oil and once all blended add the berries. Allow it all to blend together until you get a creamy whip like texture.
Remove your tray from the freezer and pour onto the base. Once even place into freezer to set for about 2 hours. Every freezer could vary so please ensure its set before removing.
Once all set decorate with tempered raw organic chocolate and chocolate dipped cherries.
Simply divine – enjoy!
