This delicious cheesecake was shared with me by Cherise Grifoni, author of “The Part-Time Vegan”. Many thanks to Cherise for sharing this recipe!!

The awesomeness of these bright flavors make my brain hurt and also makes me want to samba. But I promise, there’s no “goodnight Cinderella” inside of this cake. If you don’t know what that is, consider yourself lucky. (Also be careful in Rio).

Crust:

2 cups of Brazil nuts
juice of 1/2 an orange
rind of 2 oranges
2 tbsp. honey*
1 tsp. vanilla

Filling:

3 1/2 cups cashews (soaked for 1-4 hours)

Juice of 1 1/2 orange

1/2 cup lemon juice

1 cup coconut oil

2 tsp. vanilla

1/2 cup honey*
Topping:

1 1/2 pint blackberries, mashed with fork

*substitute with agave, if you wish!

1) Simply food process all of the ingredients for the crust and then press them into a 9-inch pie plate.

2) Next food process all filling ingredients. Make sure to melt down the coconut oil in a small bag (it’s easy to do this in a bowl of hot water) to liquefy it. Pour the filling mixture over the crust. Let the cake sit in the freezer for 4 hours, you.

3. Take cake out of the freezer. Allow cake to “defrost” for up to a half hour. Mash up the 1 1/2 pint of blackberries with a fork in a small bowl and spread over the top of the cheesecake. Sucesso! Serve & store in the fridge for as many days as the blackberries last.