Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

• 2 cup soaked raw cashews soak in hot water for 2 hours or over night
• 1/2 cup full fat coconut milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons lemon juice
• 1 vanilla bean scraped or 2 teaspoons vanilla extract

• 1 cup raw almonds
• 1/2 cup raw pecans
• 1 1/2 cup soft medjool dates
• 1 tablespoon golden milled flax meal
• 1 tablespoon water
• 1/4 teaspoon sea salt

• Rainier cherries pitted and halved
• bee pollen

• 2 cup soaked raw cashews soak in hot water for 2 hours or over night
• 1/2 cup full fat coconut milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons lemon juice
• 1 vanilla bean scraped or 2 teaspoons vanilla extract

• 1 cup raw almonds
• 1/2 cup raw pecans
• 1 1/2 cup soft medjool dates
• 1 tablespoon golden milled flax meal
• 1 tablespoon water
• 1/4 teaspoon sea salt

• Rainier cherries pitted and halved
• bee pollen

1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.