Honey Cashew “Cheesecake”
For the Crust:
1/2 cup of dates
1 cup of organic raw almonds that have been soaked overnight
A pinch of salt
1/2 tsp vanilla
Place all ingredients into a food processor and blend until well incorporated. Press the mixture into the bottom of a 9 inch spring form pan or other similar sized cheesecake plate.
For the Filling:
3 cups of raw organic cashews that have been soaked for 3 hours
1/2 cup of lemon juice
1/2 cup of raw honey
3/4 cup of coconut oil
1 Tsp of vanilla extract or 3/4 tsp of fresh scraped vanilla beans from 1-2 vanilla pods
1/2 tsp of salt
Optional- a little stevia to sweeten if you want it a bit sweeter
Optional- 1/2 tsp of dried lavender
Drain the cashews and place all ingredients into a blender or food processor. Blend until smooth. Pour the filling over the crust and smooth the top. Place in the freezer for at least 4 hours or until needed. Let it thaw for a few hours in the fridge before serving.
Top with a drizzle of raw honey, fresh berries and a sprinkle of lavender if you like.