1 cup soaked cashew nuts
1/4 cup cocoa butter, melted
1 canned coconut milk
1 cup blackberries
3 tbsp lemon juice
1/2 tsp sea salt
1 cup whole wheat flour
4 tbsp almond meal
1/4 cup maple syrup, or rice or coconut syrup
1/3 cup of coconut oil (melted)
1 1/2 cup plant based milk
1/4 tsp sea salt
Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, and other ingredients into a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer until solid.
Preheat oven to 350 F. In a food processor, add the crust ingredients, pulse until a dough ball forms. Roll dough into a large rectangle. Cut out circles of the chilled dough. Lift the strips and place them on the inside of each tart ring. Bake at 350F for 15 mins and cool completely.
Place the chilled cheesecake into the cooked tart shells. Let it sit for 2-4 hours and then serve.