CHOCOLATE "CHEESECAKE"

Creamy cashew filling, and a dark chocolate coating with a strawberry on the top.

Serves 4-6 Sweetness - 2/3 Difficulty - 2/3 4 cups almond meal 2/3 cup pure maple syrup 2 cups raw, unsalted cashews 1/2 cup extra virgin coconut oil, melted 6 tablespoons pure maple syrup 6 tablespoons fresh lemon juice 1/2 teaspoon pure vanilla extract 1/2 cup extra virgin coconut oil, melted 1/4 cup pure maple syrup 2 tablespoons organic cacao powder 3 or 4 strawberries, cut in half In a large bowl, mix the almond meal and 2/3 cup maple syrup. The consistency should be sticky when ready. Remove and transfer to a 9” pie tin. Using a spatula, press the mixture evenly into the sides and bottom of the tin. Set aside.

In the food processor, mix the cashews until a coarse powder. Add the coconut oil, 6 tablespoons maple syrup, lemon juice, and vanilla. Blend until smooth and creamy. Remove from processor and pour into the crust. Smooth it out so it is even. In a small bowl, use a fork to whisk the 1/2 cup coconut oil, 1/4 cup maple syrup, and cacao powder. Pour on top of the pie filling. You can double the amount of sauce if you want it to be extra chocolatey. Place in the freezer or refrigerator to set. After 15 minutes, remove and garnish with strawberries and place back for approximately another 30 minutes. It is ready when filling has hardened. Keep cool before serving.