Raw Blackberry Cheesecake

Gluten free, raw Blackberry Cheesecake. A swirly blackberry puree over a cashew cream layer and chocolate crust bottom.

CHOCOLATE BASE:
1 1/2 cup (145 grams) almond flour
3/4 cup (89 grams) cocoa powder
1/2 cup (55 g) melted coconut oil
2 tablespoons (42 grams) maple syrup (or honey if not vegan)
1 teaspoon vanilla extract
pinch of sea sea salt

CHEESECAKE LAYER:
2 1/2 cups (360 g) raw cashews (soaked overnight in cold water)
½ cup (108 g) melted coconut oil
1/4 cup (80 g) maple syrup (or raw honey)
1/4 cup (60 ml) freshly squeezed lemon juice – about one lemon
2 teaspoons vanilla extract

BLACKBERRY PUREE:
1 cup (100g) blackberries
2 tablespoons water
2 tablespoons maple syrup (or honey)

View the full recipe at A Saucy Kitchen →