White chocolate cheesecake with blackberries

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Ingredients

For the crust:

1 1/2 cup dates, pitted
1 cup almonds
1 tbsp coconut oil
1 tbsp vanilla extract
1 tbsp cacao nibs (optional)

For the filling:

2 1/2 cups cashews, soaked for at least 4 hours and drained
4 tbsp lemon juice
1/4 cup + 3 tbsp cocoa butter
4 tbsp agave or maple syrup
1 can cold coconut cream

For the topping:

4.5 oz dark chocolate, 65% cacao
10.5 oz blackberries
Candied almonds

Preparation

Cover a 10-inch baking pan with a baking sheet.

In a food processor, blend the ingredients for the crust until obtaining a wet sandy mixture. Pour the mixture into the baking pan and press with your hands until covering it completely.

Melt the cocoa butter in a bain-marie and set aside.

Blend the cashews until obtaining a paste. Add the melted butter with the rest of the ingredients for the filling and blend until obtaining a lump-free heavy cream.

Transfer the mixture to the baking pan and allow to cool for at least 5 hours.

Unmold and cover with blackberries and candied almonds. Melt the chocolate in a bain-marie to decorate with lines of chocolate.