Crust:
1 cup almonds
4 dates, soaked until soft with pit removed
Topping:
3 apples, peeled and sliced thinly
1/4 cups agave (or liquid sweetener of your choice)
1/2 tbsp cinnamon
1/3 cup dried cranberries
2 tbsp coconut butter
1/3 cup crust
Filling:
2 cups cashews, soaked for at least 2 hours
1 tbsp lemon juice
1/2 cup coconut butter (softened in dehydrator)
1/4 cups agave (or liquid sweetener of your choice)
1 tbsp vanilla
1 tbsp cinnamon
1/4 tbsp cloves
1/4 tbsp nutmeg
Method:
1. Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 42°C for two hours, stirring once during dehydration.
2. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust.
3. Press remaining crust into spring form pan. You may have extra. Place in refrigerator.
4. Make filling: Combine all ingredients in food processor. Process until smooth. Pat over crust and return to refrigerator.
5. Finish topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 cup crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving.