Apple Cranberry “Cheesecake”

Crust

• 1 cup almonds
• 4 dates, soaked until soft with pit removed

Topping

• 3 apples, peeled and sliced thinly
• 1/4 cup agave (or liquid sweetener of your choice)
• 1/2 teaspoon cinnamon
• 1/3 cup dried cranberries
• 2 tablespoons coconut butter
• 1/3 cup crust

Filling

• 2 cups cashews, soaked for at least 2 hours
• 1 teaspoon lemon juice
• 1/2 cup coconut butter (softened in dehydrator)
• 1/4 cup agave (or liquid sweetener of your choice)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg

Read Through This Recipe Before Beginning

1. 2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 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. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator.
3. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator.
4. 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. Slice with sharp knife.