Organic Double Chocolate Cherry Cheesecake

Yield one 9-inch cake

Crust:

1 ¾ cups nuts (I used raw almonds)

½ cup raw cacao nibs (unsweetened raw chocolate)

1/8 teaspoon sea salt

¾ teaspoon cherry extract

1 tablespoon raw chocolate powder

¾ cup raisins

Filling:

3 cups cashews, soaked 1-2 hours, drained

1/3 cup raw agave

6 dates, pitted

½ cup fresh lemon juice

¼ cup water

2 teaspoons cherry extract

1 cup coconut oil

¾ cup raw chocolate powder

Topping:

1 bag frozen berries (cherries would be optimal but any will do!)

¼ cup raw agave

dash fresh lemon juice

pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating. Add topping. Enjoy!