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Raw Cherry “Cheesecake” Cake

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(24cm round)

For the Base
  • 80g almonds
  • 100g pitted dates fresh
  • Vanilla
  • 30g raw cacao
  • 5g cinnamon
  • 50g shredded coconut
  • 30ml coconut oil
For the filling
  • 300g cashew nuts soaked for several hours or overnight
  • Maple syrup or honey to taste
  • 400g coconut cream
  • 1 tsp vanilla
  • 1 lemon juice
  • Pinch salt
  • 90ml coconut oil
  • 200g fresh dates (about 10 pitted)
  • ½ tsp cinnamon powder
  • 250g pitted frozen cherries, defrosted and drained (keep the juice and reduce until sticky)

For the Base
Combine ingredients in a food processor until it comes together. Press into a lined spring form baking tin and set aside.         Blend all ingredients in blender except the cherries and cinnamon until smooth and creamy. Pour half of the mix into the prepared baking tin and place in the freezer to firm. Add the cherries and cinnamon to the blender and blend until smooth. Pour over the first cream layer and place in the freezer to set. About ½ before serving remove from the freezer, place in a cake stand and garnish with fresh cherries.          
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