For the base
1 cup of OR 125 gr of cashews
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
2 teaspoons cocoa powder
Pinch of cinnamon
Pinch of salt
For the layer
2 cups OR 300 gr of cashews, soaked for at least 8 hours
1 tsp of vanilla powder
2-3 tsp of activated charcoal from
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup or agave nectar
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blackberries (reserve some for inside)
Step 1: In a high speed food processor or blender, blend the cashews, dates, coconut, vanilla, cocoa powder, cinnamon and salt (until its a sticky dough). Press the dough into the base of the cake. Place in the freezer while you prepare the "cheesecake" layer.
Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, activated charcoal, coconut milk, blackberries, maple syrup and blend on high until you've got a smooth consistency.
Step 3: Pour over the first layer of your cake and add a few blackberries into the cheesecake. Then add the second layer following step 2 but not adding charcoal and blackberries to have the pure white consistency pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 30 minutes before you're going to serve it. Enjoy

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