Raw Vegan Lemon Blackberry Cheesecake

Raw vegan, organic cheesecake. Say what?!

Valentine’s Day is a time for decadence. Delicious, sinful decadence. But wait! This cheesecake can not only satisfy sweet-toothed heathens, but it’s a breeze to make.

Crust:

1 cup raw almonds

1 cup macadamia nuts

1 cup medjool dates

dried shredded coconut

Filling:

3 cups raw cashews (soaked for at least an hour)

½ cup fresh lemon juice

¾ cup agave nectar

¾ cup cold-pressed coconut oil

1 teaspoon vanilla extract

Glaze:

1 package fresh blackberries

½ cup medjool dates

Instructions:

Spread some dried coconut flakes over bottom of spring form pan to prevent crust from sticking. Process dates, almonds and macadamia nuts, make a loose crumble and press into a spring form pan to form crust. Put all ingredients for filling in a high-powered blender and blend until smooth. As creamy of a consistency is best. Pour cheese filling over crust and place in fridge for an hour. Blend berries and dates creating a smooth glaze and set aside. After cheesecake is firm, pull out of fridge and pour glaze on top. Garnish with fresh berries for a nice presentation.

Recipe adapted from Food.com.