From the Café Gratitude recipe book by Terces Engelhart with Orchid

Makes a 9 ½ “ cheesecake

Crust:

2 cups of raw almonds

¼  teas. vanilla – (alcohol- free)

1/8 teas.  sea salt

A heaping ¼ cup chopped dates (pitted Medjool dates)

In Food Processor , blend almonds, vanilla and salt until crumbly

Add dates and blend until sticky

Press crust into the bottom of a 9 ½ “ spring form pan

Greased with raw unscented raw coconut butter

Filling:

3 cups soaked raw cashews

   (I measure 3 cups of dry raw cashews – soak them and use it all

    This makes a thicker and less intensely lemon cheesecake –

    If you soak 2 cups and that expands to 3 cups – the cheesecake will

    Be less tall and more intensely flavored))

1  ½ cups almond milk

1 cup fresh squeezed lemon juice

¾  cup agave nectar

1 teas. vanilla (alcohol-free)

2 pinches sea salt

3 Tbsp. Lecithin granules (Non- GMO)

¾  cup raw unscented coconut butter

Garnish – top with lemon zest  or slices of fruit or berries.

*** - PLEASE NOTE- Use the Vita-Mix Blender for the filling –

        It is too much liquid for the food processor

Blend all the ingredients except the lecithin and the coconut butter until smooth. Then add the lecithin and coconut butter until blended.

Pour into spring form pan over crust and set in fridge/freezer (about an hour) until firm (I used fridge).

Note: you can make different flavored cheesecake by using fresh blended fruit in place of milk.

Strawberry sauce - 

In Food processor – blend fresh strawberries, a pinch of sea salt and

Raw honey to taste.