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Vegan Blackberry Cheesecake


16oz cashews, soaked overnight
1/2 cup virgin coconut oil, melted
1/2 cup maple syrup or agave syrup
1/2 tsp salt
2 tangerines or mandarin oranges - peeled, plus a pinch of zest --- alternative: use 1/2 cup juice of either orange or lemon (lemon will make for a sweet-tart flavor)
blackberry layer:
1/2 cup of the cashew puree
1/4 cup virgin coconut oil, melted
1 1/2 cups blackberries (fresh or frozen and thawed)
1/3 cup non-dairy milk, room temperature (optional to thin our puree if desired)
crust: I used a simple "non-crust" of 1/3 cup hemp seeds sprinkled over the parchment paper



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