blackberry coconut mousse tarte

Servings: 6

Ingredients
.
1.5 cups cashews = soaked overnight
2 cups blackberries, rinsed
1/4 cup date sugar (more to taste if you like it sweeter)
3 tbsp fresh lime juice
1/4 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1.5 tbsp sunflower lecithin
1/2 cup coconut oil (in liquid form. If still solid, a quick tip is to turn on oven and place measured oil on top of stove until it melts)
.
Combine cashews, blackberries, dates sugar, lime, vanilla extract, and salt in high speed blender (place blackberries first into blender so that they are on the bottom - will blend a bit better) Blend for 2-3 minutes- or until completely smooth.

Once blended- add coconut oil and sunflower lecithin. Blend for another minute or until completely combined.
.
Store in fridge for at least 2 hours until it is chilled. Can store for up to 4 days.
.

If you would like to take this recipe a step farther and turn it into a raw 'cheese'cake - then do the following: 

After you've made the blackberry mousse, you'll need the blender again to whip up this easy crust:
.
Ingreds
1/4 cup almonds
5 large medjool dates, pitted and roughly chopped
1/2 tsp vanilla extract
1/8 tsp salt
3 tbsp water

Blend in food processor or blender. Blend until sticky and well mixed. (You may need to add a touch more water if your blender keeps getting stopped up)

Place your mold on a plate and spread / smooth the crust mix out on the bottom so that it lies flat. Then pour blackberry mousse over it until it reaches the top of the mold.

Place in freezer and let set for a couple hours or until it is firm but not rock hard. Then remove from freezer and using a knife, shimmy it along the rim of the cheesecake to loosen the cake from the mold. Once loose, lift the mold up and voila! Your vegan cheesecake is ready for consumption. Place in fridge until you are ready to serve. Will keep for up to 3 or 4 days.