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VEGAN BLACKBERRY CHEESECAKE

Vegan Blackberry Cheesecake


4.5 Stars (7 Reviews)
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Gluten free, Vegan Blackberry Cheesecake. A swirly blackberry syrup over a cashew cream
layer and chocolate crust bottom.

PREP TIME
1 hour 20 minutes
COOK TIME
10 minutes
TOTAL TIME
1 hour 30 minutes
INGREDIENTS
CHOCOLATE BASE
1 1/2 cup | 145 grams almond flour
3/4 cup | 89 grams cocoa powder
pinch of sea sea salt
1/2 cup | 104 g melted coconut oil
3-4 tablespoons | 60-80 grams maple syrup depending on how sweet you want it (or honey if
not vegan)
1 teaspoon | 5 ml vanilla extract
CHEESECAKE LAYER
2 1/2 cups | 360 grams raw cashews (soaked overnight in cold water)
1/2 cup | 104 grams melted coconut oil
1/4 cup | 80 grams maple syrup (or raw honey)
1/4 cup | 60 ml freshly squeezed lemon juice - about one large lemon
2 teaspoons | 10 ml vanilla extract
BLACKBERRY SWIRL
1/2 cup | 50 grams blackberries
1 tablespoons | 15 ml water
1 tablespoons | 20 grams maple syrup, (or honey if not vegan)
INSTRUCTIONS
CRUST
Begin making the chocolate crust by whisking together the almond flour, cocoa powder and
salt together in a medium sized mixing bowl. Add the remaining crust ingredients until
combined and no lumps remain. The dough will be thick and sticky like a brownie batter.
Press the dough into an 8x8 spring form, no stick tin.
BLACKBERRY SAUCE
Place the blackberries, the water, and the sweetener in a small sauce pan on a medium heat
for about 8-10 minute. Stir the mixture and mash up the blackberries as the cook and become
easy to break down.
Once cooked, place a fine mesh strainer over a small bowl use the fork to squeeze out the
liquid into the bowl. Discard the left over solids. Set aside the puree to cool to room temp and
use for later.
CHEESECAKE LAYER
Draining the water from the cashews if you haven't already and place them in a high speed
blender or food processor along with the remaining cheesecake ingredients. Blend it all
together until it becomes smooth. If you need, stop and scrap the sides down to get all the bits
mixed in. This should take 60-90 seconds. (If you own a Blendtec, I put mine on the smoothie
setting and that did the trick)
Pour the filling over the prepared crust and smooth it out. Carefully drizzle the cooled
blackberry puree over the top of the filling and then drag a knife or toothpick across the top to
create the rippled effect.
Cover and place in the freezer for about a couple of hours to firm up and then slice and dive
in.
NOTES
Keep these pre sliced stored in the freezer and allow to defrost about 5-10 minutes before
eating.

NUTRITION INFORMATION:YIELD: 12 SERVING SIZE: g


Amount Per Serving:CALORIES: 439 SATURATED FAT: 18g SODIUM: 5mg
CARBOHYDRATES: 24g FIBER: 4g SUGAR: 10g PROTEIN: 9g

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