For the base: 4 cups raw almonds ground to a fine mince
For the cheesecake filling:
1/2 cup fresh lemon juice (approx 2 large lemons) 3 1/2 cups cashews, soaked in filtered water overnight and then drained 1/4 cup maple syrup, raw sugar, (or raw honey) 1 tablespoon pure vanilla extract 1/8 teaspoon sea salt
Steps: 1. To make the base. Chop almonds in a blender. Sprinkle into a deep pie dish (2 1/2 quarts) or use several mini quiche cups (shown below) and press evenly to cover the entire bottom of the dish. Set aside.
2. To make the cheesecake filling, put all the remaining ingredients in a high speed blender and blend until the filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust.
3. Freeze for 4 hours. Once set, cut into slices and serve.Top with fruit or fruit purée if desired.
Are you kidding me???? Decadent and Healthy and Delish!!!!