- 1 cup raw pecan pieces
- 1/2 cup raw almonds
- 8–9 Medjool dates, 5 ounces, pitted and quartered
- 1/2 Teaspoon ground cinnamon
- 3 cups raw cashew pieces, soaked for 8 hours, and rinsed thoroughly
- 1/2 cup coconut cream, see notes
- 1/3–1/2 cup Grade A amber maple syrup, add to taste
- 1/2 Teaspoon almond extract
- 1/3 cup coconut oil, melted
- 1/4 cup freshly squeezed lemon juice
- 1 cup blackberries
- 1 recipe Double Coconut Caramel Sauce
- 2–3 cups blackberries
- optional: edible purple flowers, see notes
- Line the bottom of a 9″ spring form pan with a circle of parchment paper.
- Place all the ingredients for the crust into a food processor, and process until it starts to clump together in the machine, but is still a bit crumbly. Pat the crust evenly into the bottom of the pan, and about 1/2″ up the sides. Place the crust into the refrigerator to chill while you make the filling.
- Place all the ingredients for the filling into a high powered blender, and blend on low speeds until the filling is smooth, using the tamper to keep the mixture moving. This takes about 2 minutes.
- Pour the filling over the crust, and cover the pan with plastic wrap. Freeze the cheesecake for at least 3-4 hours, or up to 2 weeks before serving.
- When you’re ready to serve it, let it soften for at least 30 minutes on the counter. I like to let mine defrost for about 1 hour in the refrigerator for a more even texture. When you soften it on the counter the outer edges thaw but the middle is still frozen.
- Top the softened cheesecake with the blackberries, optional edible flowers, and drizzle with caramel sauce. Slice and serve the cheesecake with any remaining berries and caramel sauce.
For the coconut cream, I skim off the hardened cream from the top of a can of coconut milk.
I used a combination for the edible flowers of Johnny Jump Ups which are a small edible pansy along with some alfalfa flowers and lavender flowers from my garden. Just be sure whatever you use is definitely edible and not poisonous.