September is berry season and I have been out foraging a lot recently. I couldn’t imagine a better way for using all these lovely blackberries than turning them into a delicious and nutritious no-bake cheesecake.
The crust is crunchy and “buttery”, while the cheesecake filling is creamy, luscious, and rich. The blackberries don’t just give it its vibrant colour and refreshing flavour but they are also packed with nutritious goodness. Blackberries are bursting with antioxidants and will get you prepared for the colder autumn days.
Best of all, it’s vegan, gluten-free and refined-sugar-free and can therefore be enjoyed by almost everyone.
– 1½ cup raw pecan nuts
– ¾ cup raw almonds
– 12-13 Medjool dates, pitted and quartered
– ¾ tsp ground cinnamon
– 3 cups raw cashew nuts, soaked for 8 hours
– ½ cup coconut cream
– ⅓ cup maple syrup, add to taste
– ½ teaspoon almond extract
– ⅓ cup coconut oil, melted
– ¼ cup fresh lemon juice
– 1 cup blackberries
Salted Coconut Caramel Sauce
– ⅓ cup coconut cream
– 1 cup coconut sugar
– ½ teaspoon sea salt
– 1 tbsp bourbon vanilla extract
– 2-3 cups blackberries
– optional: edible flowers
– First, soak the cashew nuts in water for 8 hours.
1. Add all ingredients for the crust into a food processor and blend until the crumbs start forming a dough. Keep it slightly crumbly not powdery to give it some crunch.
2. Line a 9½ inch spring form pan with parchment paper.
3. Fill the dough into the spring form and press it down firmly with your hands to form a base.
4. Chill the crust in the refrigerator while preparing the filling.
1. Start with by rinsing the soaked cashew nuts and add them along with the other ingredients for the filling to the food processor. Blend on a low speed until the mixture is smooth, this will take about 2 minutes.
2. Pour the filling on top of the crust and tap the spring form onto the kitchen counter to release trapped air.
3. Cover the spring form with cling film and freeze for at least 3-4 hours.
Salted Coconut Caramel Sauce
1. Meanwhile, prepare the sauce. Add all the ingredients except for the vanilla extract to a small saucepan and bring to a boil, then reduce the temperature. Let simmer and stir continuously until the sauce starts to thicken. It will take approximately 8-10 minutes to reduce the sauce to the desired consistency. When the sauce has thickened taste the sauce to check for a caramel flavour. Once it develops the caramel flavour take it off the heat and let cool. Pour the sauce into a squeeze bottle which makes it easier to decorate with.
1. I recommend taking the cake out of the freezer about an hour before you want to serve it.
2. Drizzle the salted coconut caramel sauce on top and decorate with blackberries and edible flowers if you want it to look really fancy.
– If you can’t source coconut cream there are multiple ways of making it yourself. The easiest method is to refrigerate a can of coconut milk overnight and to only use the part that has solidified on the top.
Eva Burg is a German-born Nutrition and Health Coach and the voice, cook and photographer behind The Healthy Tart food blog. She loves cooking with organic products especially those that are seasonal and from local farmers.
Her recipes, which draw influences from all over the world are simple and healthy dishes with a focus on nutrition. On her blog, she offers a wide range of recipes that cater to special dietary requirements, such as gluten-free, dairy-free, sugar-free, vegetarian and vegan.