Cherry Almond Cheesecake

Crust Ingredients:
1 cup medium sized pitted dates
1 cup filtered water
1 cup organic almonds (soaked and dehydrated)
¼ tsp. pink Himalayan salt
15 drops black cherry Medicine Flower Extract
¼ cup organic melted coconut oil

Directions:
Place the dates into a measuring cup with the filtered water and let soak for 30 minutes. Place the dates and water into a Vitamix. Add the salt and black cherry extract to the dates. Blend until creamy smooth. Pour the melted coconut oil into the Vitamix and blend until evenly distributed without any oil visible on the top. Place the almonds into a Cuisinart and pulse them into small pieces. Do not over blend because they could turn to powder. Pour the almonds into a mixing bowl. Pour the date paste from the Vitamix into the bowl with the almonds and mix with a spoon. Take a cake pan 7” x 3” with a removable bottom. Oil the inside of the pan with coconut oil and pour ¾ of the batter into the pan. Set aside ¾ of a cup of batter. You can make cookies with this if you desire. Press the batter flat and even in the pan with a food press. Place the pan in the refrigerator, covered, while making the filling.

Note: Soak the cashews for 2 to 4 hours before making the filling.

Filling Ingredients:
2 cups raw organic soaked cashews (2-4 hours)
1 can 13.66oz. Thai Coconut milk
1 8oz. jar Organic Alive Almond Butter from {Living Tree Community Foods}
30 drops black cherry Medicine Flower Extract
¼ tsp. pink Himalayan sea salt
¼ cup organic maple syrup
½ tsp. organic lemon juice
1 cup organic melted coconut oil
3 tbsp. sunflower lecithin powder

Directions:
Take the cashews and drain them completely. Rinse them until the water runs clear. Place them into a Vitamix and add coconut milk, almond butter, black cherry extract, salt, maple syrup and lemon juice. Use a tamper to blend on high until the mixture is creamy smooth. Make sure the mixture is silky smooth with no grit. Turn the Vitamix on low and slowly add the coconut oil. Use the tamper to help mix in the oil. Turn the Vitamix on high and blend until creamy smooth. Take the lecithin and grind it to a fine powder using a dry Vitamix container. Add the lecithin to the Vitamix and blend until evenly mixed. Take the filling and pour it into the cake pan. Pour it into the pan, leaving it one inch from the top. Take the remaining filling and place it into an airtight container in the refrigerator. Cover the cake pan and place it in the refrigerator overnight.

Cherry Chocolate Drizzle Ingredients:
1 cup organic raw cacao powder
¾ cup organic maple syrup
½ cup organic melted coconut oil
¼ tsp. pink Himalayan sea salt
15 drops black cherry Medicine Flower Extract

Directions:
Place the cacao powder, maple syrup, salt, black cherry extract into a Vitamix and blend until creamy smooth. Scrape down the sides with a spatula while blending. Add the melted coconut oil with the Vitamix on low. Use the tamper to help mix it in evenly. Place it into an airtight container in the refrigerator overnight.

Cherry Chocolate Leaf Ingredients:
1 cup medium sized dates
1 cup filtered water
½ cup dried cherries
¼ tsp. pink Himalayan salt
20 drops black cherry medicine flower extract
½ tsp. organic cinnamon powder
½ cup organic cacao powder
½ cup organic maple syrup

Directions:
Soak the dates in the filtered water for 20 minutes. Place the dates and the water into a Vitamix. Add the rest of the ingredients as well into the Vitamix. Blend until creamy smooth. Remove the mixture from the Vitamix with a spatula and place the mixture into a squeeze bottle. Take a dehydrator tray with a teflex sheet. Squirt a nickel sized portion of the mixture onto the sheet. It will be approximately 1/8” thick. Make a row of these kisses and make sure they are spaced evenly on the sheet. Place a wooden skewer into the center of the kiss and drag it back toward one edge of the kiss. This will denote the center and bottom edge of the leaf when you are finished. Repeat the procedure until the entire first row is done and facing in the same direction. Make two more rows of the same size on the first tray. Take another tray and place rows of penny sized kisses on it. Repeat the procedure until that tray is done. Take a third tray and place dime sized kisses on it. Repeat the procedure until all of the rows are finished on it. Place all of the trays into the dehydrator at 115 degrees for 4 hours. Remove them from the dehydrator and flip them over. Place them back into the dehydrator at the same temperature for another 4 hours. Remove the leaves from the dehydrator and set aside.

Supplies:
Parchment paper
Ruler
Pencil
3 candy molds
Squirt bottle
Chopping block

Ingredients:
2 cups organic raw cacao butter
1/3 cup organic raw cashews
2 tbsp. organic sun warrior protein powder
¼ tsp. pink Himalayan salt
½ cup organic xylitol powder
¾ cup organic cacao powder
¼ tsp. vanilla powder

Chocolate Garnish
Note: Make sure all equipment is completely dry because any water or moisture will ruin the chocolate.
This chocolate is not tempered. It will get soft if the temperature is above 70 degrees or if it sits out for too long.

Directions:
Take the cacao butter and shave it into slivers with a knife. Chop the cashews into small pieces in a Cuisinart. Take the xylitol and place it into a dry grain blender on the Vitamix. Turn the xylitol into a fine powder. Clear a shelf in the refrigerator to place the chocolates. Take a chopping block and place the parchment paper on it. Measure the circumference of a 7” X 3” tart pan. Take a ruler and make a 3” band all the way down the circumference of the tart pan with the parchment paper. Set aside the 3” band. Place all of the ingredients into a Vitamix. Blend until melted and sticky thick. Use the tamper and constantly hand mix while the vitamix is running, otherwise, the Vitamix will overheat. Scrape down the sides and the tamper. Continue blending until it turns into chocolate syrup. Use a spatula to fill the squirt bottle with chocolate syrup. Keep your finger on the tip of the squirt bottle so that the chocolate does not run everywhere. Place the parchment paper on a chopping block and make two lines with the chocolate along the borders of the paper lengthwise. Randomly design the center of the paper with swirls. Make sure the swirls are all joined together so that pieces don’t fall off. Slide the parchment paper into the refrigerator. Take the remaining chocolate and squeeze it into the candy molds. Place those into the refrigerator.

Decorating Supplies:
Decorative plate
Cake lifter
Rotating cake tray
Cake icing spatula
Squirt bottle
Pastry bag with a Wilton 1M pastry tip
Bag of organic dried cherries
2 mint florets

Instructions:
Remove the side of the cake pan gently. Take the cake lifter and lift the cake up and place it onto the decorative plate. Place the plate back into the refrigerator. Remove the extra icing from the refrigerator and fill up the pastry bag halfway with it. Let the bag sit at room temperature for 15 minutes. Remove the chocolate drizzle from the refrigerator and place it into a squirt bottle. Let it sit at room temperature for 15 minutes. Remove the cake from the refrigerator and place the plate on the rotating cake tray. Take the pastry bag and place a floret directly in the center top of the cake. Place a circle of florets around that and repeat the procedure once more. You will end up with a pancake of florets in the middle of the cake top. Take the leaves and place a circle of them right outside the florets. Push the ends down into the frosting to hold the leaves up in a standing position. Place another circle of florets inside and on top of the previous layer of florets. Press another circle of leaves around that. Repeat the procedure until you have created a 3 dimensional tower. Be careful to conserve the cream because you still have to place another layer on the outside of the cake. Place small florets and circle the bottom of the cake on the outside. Take smaller leaves and insert them into those florets. Place the black cherries and insert them alternately around the bottom between the leaves. Place the cherries alternately between the leaves on the top flower as well. Refer to the photo if needed. Remove the parchment paper with the chocolate lace from the refrigerator. As you lift it off the parchment paper it will break. Place the pieces on the top of the cake so that you cover the whole cake and overlapping the edges. Take the chocolate drizzle bottle and tap the tip on the counter so that the chocolate will run properly. Do a test run to make sure it is flowing properly. Start at one end of the plate and drizzle the chocolate onto the plate and the cake, moving to the other end of the plate. Zig zag across the whole cake and plate several times. Take the mint leaves and place them on top of the center flower to finish. Refer to the photo for decoration as needed.

Will last 3 to 5 days in the refrigerator and 1 month in the freezer.​