Name: Blackberry Cheesecake; gluten free, vegan
Yield: 9 servings
Ingredients: 1 1/2 cups Bob’s Red Mill almond flour/meal; 1/4 cup Bob’s Red Mill coconut sugar; dash sea salt; 3 TBSP coconut oil (melted); 2 TBSP pure maple syrup; 2 1/2 cups raw cashews (soaked overnight or 3-4 hours); 1/2 cup So Delicious full-fat culinary coconut milk; 1/2 cup Bob’s Red Mill coconut sugar; 1/3 cup coconut oil (melted); 1/4 cup lemon juice; zest of 1 lemon; 1 tsp pure vanilla extract; 1 cup fresh blackberries; 2 cups additional blackberries

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Blackberry Cheesecake; gluten free, vegan

Nutrition Facts

Per serving · recipe makes 9

Servings

Calories

24% of a 2,000 cal day

489KCAL

Protein

12g24% DV

% DAILY VALUE

Total Fat38g

49%

Saturated14g

72%

Unsaturated24g

—

Total Carbs35g

13%

Fiber6g

22%

Total Sugars21g

—

incl. Added Sugars15g

29%

Starch8g

—

Sodium50mg

% Daily Value is based on a 2,000 calorie day.

A creamy vegan and gluten-free blackberry cheesecake with an almond flour crust. Rich, dreamy, and naturally dairy-free.

Ingredients

9 SERVINGS

1½ cupsBob’s Red Mill almond flour/meal
¼ cupBob’s Red Mill coconut sugar
sea salt
3 tbspcoconut oil — melted
2 tbsppure maple syrup
2½ cupsraw cashews — soaked
½ cupSo Delicious full-fat culinary coconut milk
½ cupBob’s Red Mill coconut sugar
⅓ cupcoconut oil — melted
¼ cuplemon juice
1lemon — zested
1 tsppure vanilla extract
1 cupfresh blackberries
2 cupsblackberries

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

Read the method on G-Free FoodieSarah Bakes Gluten Free’s original page

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dessertbaked gooddairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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