Äpple och tranbärs-“cheesecake” *raw*

Crust:

1 C Almonds
4 Dates, soaked until soft with pit removed
Topping:

3 Apples, peeled and sliced thinly
1/4 C Agave
1/2 t. Cinnamon
1/3 C Dried Cranberries
2 T Coconut Butter
1/3 C Crust
Filling:

2 C Cashews, soaked for at least 2 hours
1 t. Lemon juice
1/2 C Coconut Butter (softened in dehydrator)
1/4 C Agave
1 t. Vanilla
1 t. Cinnamon
1/4 t cloves
1/4 t nutmeg
Read Through This Recipe Before Beginning

2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.