Raw and Vegan Plum Cheesecake


1 1/2 cups almonds
3/4 cup prunes
pinch of sea salt

1 1/2 cups raw cashews, soaked for at least 2 hours
1 large plum, chopped
1/4 tsp. vanilla extract, alcohol free
1 TB maple syrup
2 TB lemon juice
2 TB coconut oil, melted

3 – 4 large plums, pitted and thinly sliced

Crust: Add the crust ingredients to the food processor and process until a fine, sticky crumble. Line an 8″ springform pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling.

Filling: Rinse and drain the cashews and add them to the food processor with the rest of the filling ingredients, except for the coconut oil. Process until smooth, then add coconut oil and process to combine.

Assembly: Pour the filling over crust and place back in the freezer for about 2 hours or overnight in the fridge. Thaw for 10 minutes if frozen overnight and top with plum slices before serving. Enjoy and store leftovers in the fridge!