DOUBLE CHOCOLATE CHERRY CHEESECAKE
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1 3/4 cup pecans or walnuts
1/2 cup cacao nibs
1/8 tsp salt
¾ tsp cherry extract
1 tbsp cacao powder
3/4 cup raisins
3 cups cashews
½ cup raw honey
6 soft dates, pitted
½ cup fresh lemon juice
¼ cup water
2 tsp cherry extract
1 cup coconut oil
3/4 cup cacao powder
1 (10oz) bag frozen cherries, thawed
¼ cup raw honey
1 tsp fresh lemon juice
Pinch of cinnamon
Grind nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground.
Add cherry extract and cacao powder and pulse to thoroughly combine.
Add the raisins and process until the mixture sticks together when pressed.
Press crust mixture firmly into bottom of spring form pan (or other deep dish type pie or quiche pan).
Place in a freezer while you make the filling.
Place the cashews in a bowl and cover with enough water by about an inch. Let them soak for 1 hour.
Drain off the water and rinse.
Blend all ingredients in a food processor until creamy (5-7 minutes).
You may need to stop every couple of minutes to scrape down the sides.
Pour the filling on top of the crust and smooth the top of it with an offset spatula.
Place the cheesecake in your refrigerator for a couple of hours to set (or you can use your freezer).
Blend all of the ingredients together and serve a tablespoon (or more) over each slice of cheesecake when serving.