RAW CHERRY “CHEESECAKE” WITH ALMOND CRUST

This heavenly vanilla cheesecake topped with a beautiful layer of cherry cheesecake makes me feel like I’m in Paris when eating it! This recipe is super packed with antioxidants and high in protein!

INGREDIENTS (16 Servings):

CRUST

4 cups raw almonds

5 tablespoons pure maple syrup

Pinch of sea salt

CHEESECAKE LAYER

1½ cups cashews, soaked in water for 3 hours and drained

¼ cup plus 2 tablespoons pure maple syrup (or raw honey if not vegan)

¼ cup plus 2 tablespoons extra-virgin coconut oil

⅓ cup lemon juice

1½ teaspoons pure vanilla extract

Pinch of sea salt

CHERRY LAYER

1½ cups cashews, soaked in water for 3 hours and drained

2 cups cherries, pitted, plus more for garnish (optional)

¼ cup plus 2 tablespoons pure maple syrup (or raw honey if not vegan)

¼ cup plus 2 tablespoons extra-virgin coconut oil

¼ cup lemon juice

1½ teaspoons pure vanilla extract

Pinch of sea salt

DIRECTIONS:

CRUST

1.    Grind the almonds into a fine meal in a food processor. Stir in the syrup and salt, adding a little water if needed to create a moist mixture. Press the filling into a 9-inch deep-dish pie plate, covering the bottom and sides.

CHEESECAKE LAYER

1.    Blend the cashews, maple syrup, coconut oil, lemon juice, vanilla, and salt in a high-speed blender until smooth. Pour into the crust and freeze while preparing the cherry layer.

CHERRY LAYER

1.    Blend the cashews, cherries, maple syrup, coconut oil, lemon juice, vanilla, and salt in a high-speed blender until smooth. Pour over the cheesecake layer. Arrange fresh cherries on top for garnish, if desired.

2.    Freeze for 4 hours or overnight before serving.