Blackberry Lemon "Cheesecake" with Crust
2/3 cup rolled oats
6 tablespoons white rice flour
1/2 cup raw cashews
1/2 cup coconut sugar
1/4 teaspoon salt
1/2 cup melted coconut oil
2 tablespoons maple syrup
1.5 cups raw cashews (soaked 4-5 hours and rinsed)
1 young coconut (about 1 cup of meat, + 3/4-1 cup of the water)
6 tablespoons melted cacao butter (or you could possibly sub coconut oil)
1/4 cup maple syrup
1/4 cup coconut sugar
juice of one lemon
vanilla to taste
Pinch of salt
zest of your lemon
1 cup blackberries
1 pint of blackberries
maple syrup to taste
1 tablespoon tapioca flour (or cornstarch) mixed with 1 tablespoon water
Preheat oven to 350. Place dry ingredients for the crust in a food processor. Process well until it reaches the consistency of flour.
Add wet ingredients for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 teaspoon, or more if necessary, of melted coconut oil.
Press the mixture into your springform pan(s) or into individual muffin cups. Bake for about 15 minutes for small crusts or 20 for larger, until bubbly and slightly brown. Let cool.
While cooling the crust, put filling ingredients into a high-speed blender and blend well. Add more sweetener or lemon juice if you need.
Divide filling into 2 or 3 parts. Add additional vanilla to one part, add zest of the entire lemon to another part, and then blend in 1 cup of blackberries to the third part. OR, just make the filling all one flavor!
If doing 3 layers, pour one layer at a time over the crust(s), freeze until slightly firm and then layer the next filling, and repeat. Place in refrigerator.
For topping, cook the blackberries and maple syrup in a saucepan on medium heat, smashing them with a potato masher until lumps are gone. Gradually add tapioca flour mixture and stir to thicken. Let cool. Top each cake with filling, cover, and return to refrigerator until ready to eat!