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Blackberry Cheesecake

Portion:

12

Time:

45 min

Ingredients:

Base:
• 100g almonds
• 75g oats
• 100g dates (soaked)

Cream
• 150g cashews (soaked)
• 150g coconut milk
• 60g agave or maple syrup
• 1 Tbsp lemon juice
• 50g coconut oil
• 100 blackberries

Instructions:

For the base, pulse the almonds and oats in a food processor to make a flour. Pour boiling water over the pitted dates and leave for 15 minutes. Add the softened dates to the almond-oat mass and stir until you get a sticky dough. Put the dough in a silicone mold (you can prepare one whole 12-15cm diameter mold or several smaller ones).

For the cream, blend all the ingredients (except blackberries and coconut oil) until a homogeneous mass is obtained. Slowly stir in the coconut oil. At this stage, you can mix the blackberries into the whole mass and prepare one colour cheesecake or divide it and mix the blackberries in half of the cream for two colour cake.

Pour the cream on the base and freeze for at least 4 hours. To serve, take the cheesecake out of the freezer, remove it from the mold and cut it after 5-10 minutes. You can eat it at an ice cream consistency or refrigerate for an hour and enjoy it more soft and creamy. Garnish with blackberries.

You can keep the cheesecake in the freezer for a whole month, but don't keep it in the refrigerator for more than a day.