Raw Blackberry Fig Cheesecake

This Raw Blackberry Fig Cheesecake is a very interesting dessert to make during these warm summer months because it's raw, so fresh and a very light dessert. Also, it doesn't require staying in the kitchen all day and that's what we all wanna hear- am I right?

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The base is made with walnuts, dates and raw cacao powder, while the "cheese" part is a mix of cashew cream and blackberries. The two layers contradict each other very well, so let's get to the recipe already!

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ingredients (for the base):

2 cups walnuts

sprinkle of cinnamon

2 cups soft dates

1 tablespoon melted coconut oil

2 tablespoons raw cacao powder

(for the cream):

3 cups raw cashews(soaked in warm water for 4 h/ overnight)

10 tablespoons plant-based milk

2 tablespoons melted coconut oil

4 tablespoons agave syrup/ other liquid sweetener of choice

2 tablespoons lemon juice

1+1/2 teaspoons vanilla extract

2 handfuls of fresh/frozen blackberries(you can use other berries as well)

(for decoration):

5-6 sliced small fresh figs

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directions:

-to make the crust: place the nuts in a blender/ food processor and blend them until they're completely crushed. Then, add the dates and cacao powder and keep blending until the mixture gets sticky enough so when you squeeze it, it sticks together. Line the cake tin with paper and place the mixture in the cake tin and with a spoon/hand/bottom of a glass, press the mixture evenly around to make the first layer.Set aside in the freezer to chill while you prepare the finishing layer

-for the cream: add the soaked cashews in a blender/food processor and blend them alone for about a minute. Then, add the following ingredients, such as coconut oil, agave syrup, plant milk, vanilla extract and lemon juice. Blend all of this together until the texture of the mixture is smooth and slightly runny.*

-pour half of the cream onto the first layer in the cake tin and get back to your food processor

-add the blackberries to the remaining cream and keep blending until you have a beautiful purple colored cream

-when you're done, add this blackberry cream onto the regular cream and mix them both together

-with a spatula, make the cream layer to be even and smooth

-cover the cake and place it in the freezer for about 4 hours to freeze completely.

-after the 4 hours are passed, you can take out the tin and voila- you have your cake!

*if it gets too thick, just add more plant milk.

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Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love.

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