Ingredients
The following ingredients have 8 Servings
- 1 cup raw pecan pieces
- 1/2 cup raw almonds
- 8-9 Medjool dates, 5 ounces, pitted and quartered
- 1/2 Teaspoon ground cinnamon
- 3 cups raw cashew pieces, soaked for 8 hours, and rinsed thoroughly
- 1/2 cup coconut cream, see notes
- 1/3-1/2 cup Grade A amber maple syrup, add to taste
- 1/2 Teaspoon almond extract
- 1/3 cup coconut oil, melted
- 1/4 cup freshly squeezed lemon juice
- 1 cup blackberries
- 1 recipe Double Coconut Caramel Sauce
- 2-3 cups blackberries
- optional: edible purple flowers, see notes
Instruction
- Line the bottom of a 9″ spring form pan with a circle of parchment paper.
- Place all the ingredients for the crust into a food processor, and process until it starts to clump together in the machine, but is still a bit crumbly.
- Pat the crust evenly into the bottom of the pan, and about 1/2″ up the sides. Place the crust into the refrigerator to chill while you make the filling.
- Place all the ingredients for the filling into a high powered blender, and blend on low speeds until the filling is smooth, using the tamper to keep the mixture moving. This takes about 2 minutes.
- Pour the filling over the crust, and cover the pan with plastic wrap. Freeze the cheesecake for at least 3-4 hours, or up to 2 weeks before serving.
- When you’re ready to serve it, let it soften for at least 30 minutes on the counter. I like to let mine defrost for about 1 hour in the refrigerator for a more even texture. When you soften it on the counter the outer edges thaw but the middle is still frozen.
- Top the softened cheesecake with the blackberries, optional edible flowers, and drizzle with caramel sauce. Slice and serve the cheesecake with any remaining berries and caramel sauce.
