VEGAN Blackberry Cheesecake

One of our favorite Instagrammers Dani Nemeh has blessed us all with this incredible vegan blackberry cheesecake recipe.  Doesn’t it just look so decadent??? Lucky for all of you, we have the recipe, and this mouth watering treat was made with none other then our Long Life Coconut Oil which is packed with Vitamin E. Make sure to follow Dani on Instagram (dani_nemeh) to see all her amazing food creations.

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Here’s what you’ll need to do…

For the crust Dani used 1 bag of Purely Elizabeth Original Granola (but any unflavored granola will do) and gave it a whirl in the blender with 1/3 cup of Nature’s Approved® Organic Long Life Coconut Oil.  She then spread and pressed the mixture firmly down in a 8X8 pan covered in parchment paper and baked it in the oven at 350 degrees for 20 minutes.

For the cheesecake layer Dani blended 1 1/2 cup of soaked raw cashews (soaked for 3 hrs prior to using them), 1/3 cup of pure maple syrup, 1/3 cup of Nature’s Approved® Organic Long Life Coconut Oil, 1/2 cup of blackberries, 1 tbsp of vanilla extract, and juice from one lemon.  She then poured the cheesecake mixture over the cooled crust and placed it in the freezer to set.

This recipe is easy and incredibly delicious.  Make sure to give it a try!

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