Gluten-Free, Vegan, Serves 12

For the crust:

• 2 cups gluten-free rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup pitted dates
• 2 tablespoons melted coconut oil
• Pinch of salt

For the filling:

• 4 cups raw cashews, soaked in water for at least 4 hours or overnight
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/2 cup lemon juice
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 cups fresh blackberries, plus more for topping

Directions:

Preheat oven to 350°F (180°C). In a food processor, pulse the oats and shredded coconut until a fine crumb form. Add in the dates, coconut oil, and salt and pulse until well combined and the mixture sticks together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Allow to cool completely. Drain and rinse the soaked cashews. In a high-speed blender or food processor, blend the cashews, coconut cream, maple syrup, lemon juice, coconut oil, and vanilla extract until smooth and creamy. Pour the filling onto the cooled crust, and spread evenly. Add blackberries on top of the filling and gently swirl with a knife. Refrigerate for at least 4 hours or overnight. Serve chilled, and enjoy!