This lovely little dessert is made from all raw ingredients and yet, it is extremely rich. All you need is a sliver to feel completely satisfied. It’s an added bonus that this is made with wholesome ingredients and lots of healthy fats. You can use any type of fruit you want, it’s also great with strawberry! We are lucky enough to have blackberries growing wild in our backyard, so I made this with our first ripe berries this summer. I used a 4” springform pan to make this cheesecake, although if you don’t have one, you can just use a 9” clear glass pie dish. The result will be a little less tall, but you can always double the recipe to fix that. One of the main reasons I used the 4 inch springform pan was because this cheesecake is so decadent, you don’t need a whole regular sized pie, and also, so I could show you the pretty layers! I squeezed half the blackberries through a sieve to get the juices and avoid the crunchy little seeds, but this is not a particularly necessary step, especially if you use any other type of berry.
Blackberry Almond Cheesecake
Makes about 6 servings
1 cup raw almonds
5 medjool dates, without pits
1 tsp almond extract
1 tsp vanilla extract
Pinch of salt
1 cup cashews, soaked for 3 hours (or overnight)
Juice of 1 lemon
1/4 cup melted coconut oil
1/4 cup agave nectar
1 tsp vanilla extract
1/2 cup fresh blackberries, divided in half
1 tbs agave nectar
Combine the almonds, dates, almond extract, vanilla extract, and salt in a food processor, and blend until well combines and crumbly. Press this mixture down into the bottom of your pan in an even layer. Rinse out the food processor and add the remaining ingredients, except the berries. Blend for a good long time until the mixture is completely smooth. It should be thick and creamy. Scoop about 3/4 of the mixture into the pan, on top of the crust layer, making surge you leave a little room. Add 1/4 cup of the berries (or just their juices if you have the patience to press them through a sieve) to the remaining 1/4 of the cheesecake mixture, and continue to process until smooth. Then scoop that into the pan. Wrap the pan in foil and freeze overnight. To thaw, put the cheesecake in the fridge for about an hour, or on the counter for 15 minutes.
Toss the remaining 1/4 cup of berries with the 1 tbs agave nectar. Release the pan from the springform and put the berries on top.
Slice into wedges and enjoy your tasty delicacy!