Raw Cinnamon Myrtle “Cheesecake”

Ingredients

Filling:

• 1/2 cup applesauce (120g)
• 1 1/2 cups raw cashews (150g)
• 1/2 tbsp pure vanilla extract
• 3 tbsp virgin coconut oil (30g)
• pinch pure stevia plus 2 tbsp water (or 1/4 cup pure maple syrup and omit the water)
• just under 1/2 tsp plus 1/8 tsp salt
• 2 tsp lemon juice
• 1 tsp cinnamon, divided

Crust:

• 1/2 cup pitted dates
• 1/4 tsp cinnamon
• 1 tbsp Cinnamon Myrtle
• 1/2 cup almonds (80g)
• 1/16 tsp salt
• 1/4 tsp pure vanilla extract
• up to 1 tbsp water, if needed

Method

1. Place the cashews in a medium size bowl and cover with water. Allow to soak overnight (we’re activating the nuts here!).
2. The following day, drain the water from the nuts and pat them dry with a paper towel or dishtowel.
3. Combine all the filling ingredients, except 1/2 tsp cinnamon, in a food processor and blend on high until the mixture is smooth.
4. Add all of the crust ingredients in a food processor and process until little crumbles begin to form. If you’re noticing the mixture is too dry, add the water and process again.
5. In a 8.5 inch round pan, begin pressing the crust crumbles into the bottom, then smooth all but 2 tbsp of the cheesecake filling on top.
6. Combine the reserved 1/2 tsp cinnamon with the reserved 2 tbsp cheesecake filling. Spread this paste on top of the pie, then use a fork to swirl it around the cheesecake.
7. Freeze until the cheesecake is firm enough to slice.

This recipe has been adapted from Chocolate Covered Katie. Read the original recipe here.