Today, a quick, mood-boosting cheesecake packed with creamy cashews, organic cherries, hardly any added sugar and intense amounts of love!

Every single bite of this melty frozen cheesecake is pure bliss.

And it’s easy to make!

The crust:

1 cup of almond meal (mine from Trader Joe’s is simple, and you can get almonds or pecans and pulverize them in a high powered blender if you prefer)

12 soaked dates (soaked in water for at least and hour, 2 or 3 is best)

a shake of sea salt

1 1/2 cups of unsweetened coconut flakes

To make the crust: put 1/2 cup of coconut in the bottom of the pan you are using (I use a 9″springform pan and it makes a giant cheesecake!).  Now mix up the rest in a food processor, or by hand if you have the patience to be sure all the dates are broken down and it turns into a sticky date dough.

Press this on top of your coconut flakes.

For the filling:

Soak 3 cups of raw cashew pieces (nothing fancy needed) in water for three hours. 

Seperate out one cup in another bowl.

To the large portion add: 

the juice of 6 medium lemons 

1/2 cup honey 

1/2 cup coconut oil 

1 teaspoon vanilla 

1/2 teaspoon sea salt 

And blend it all in a high speed blender (or a regular blender, but break often to scrape the sides… it’s easiest in a Vitamix with a tamper to get it all smooth)

To the single cup of soaked cashews add:

2 cups of thawed frozen organic cherries (I add the juice and everything) 

1/4 cup coconut oil 

1 tbs honey 

the juice of one lemon 

a touch of vanilla (about 1/4 teaspoon) 

Blend this all up in the blender used for the base.

Pour it on top of the first layer and freeze.  It may need a few minute thaw before cutting, but its sooooo worth the wait!

And invite people over… it’s dangerous to keep the whole thing around… it is hard to stop eating!!! xoxo Dana

 

 

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