1/2 cup rinsed pitted dates
1/4 cup almond flour
2 TB raw cacao
1 TB soft but not fully melted coconut oil
1/4 cup shredded coconut
1 TB agave syrup
pinch of Himalayan salt
Cream Cheese Filling
3 cups soaked cashews (8 hours or overnight)
2 and 3/4 TB melted cacao butter
1/3 cup agave or maple syrup
1 tin coconut milk (use only the hard coconut milk on top)
1/2 tsp. vanilla
1/2 cup frozen blackberries
zest from 1/2 lemon
Start by adding all the base ingredients into a blender and process until a doughy consistency
Prepare a 6 1/2″ diameter baking pan lined with parchment paper
Press the base dough into the pan and set aside
Prepare the filling by adding all the ingredients except the blackberries and lemon zest to a blender and blend until really creamy. Pour out half into the base.
Add the blackberries and lemon zest to the remaining cream and blend until creamy again. Pour this onto the cheesecake and put in the freezer overnight.
Any extra cream can be stored in the fridge and served later with fruit, etc.
Before enjoying your cheesecake, take out of the freezer and let thaw for about 30 minutes.