Julie Daniluk
Ingredients:
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Crust:
3/4 cup walnuts
1/2 cup almonds
1/4 tsp grey sea salt
2 tbsp honey
Cherry topping:
2 cups pitted cherries
1/4 cup honey
Filling:
2 cups soaked cashews
6 tbsp honey
6 tbsp lemon juice
1/2 cup coconut butter
1tsp vanilla extract
Garnish:
Fresh cherries
Mint
Directions:
Crust:
1. In a food processor with the S blade, pulse walnuts and almonds until they are fine, then slowly add honey and mix.
2. Stop once the mixture starts to form together. You do not want overdo the process or it will get too oily.
3. Press mixture into the bottom of the spring pan.
Filling:
1. In a food processor mix all ingredients until creamy. This should be thick in consistency but smooth.
2. Pour in spring pan. Let stand in a refrigerator or freezer for at least a couple of hours to set.
Cherry sauce:
1. In a food processor, blend all topping ingredients until smooth.
2. Pour on top of cheesecake. Garnish with fresh fruit.
Serves 10.
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