Ingredients – Crust:

• 1 C soaked and dehydrated pecans (or any other nut)
• 3-5 moist dates (pitted)
• 1 TBS coconut oil

Ingredients – Filling:

• 1 C raw cashews (soaked for 1 hr if you don’t have a vitamix)
• 2 1/2 TBS lemon juice
• 2 TBS coconut oil
• 1/4 C maple
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2-3 TBS water – add a little at a time, just enough to blend.

Ingredients – Chocolate Swirl:

• 2 TBS cacao powder
• 1 TBS maple syrup
• 1 TBS coconut oil

Instructions – Crust:

1. Pulse nuts in food processor until you have large chunks.
2. Add dates and process until you have a stick dough.
3. Place in fridge to set and make filling.

Instructions – Filling:

1. Blend all ingredients until smooth.
2. Batter should be thick and liquid so you can pour, but not watery.
3. Pour into mini tart molds (or large spring form pan).

Instructions – Chocolate Swirl:

1. Whisk all ingredients until smooth. (You may want to double this recipe for use in a blender, otherwise there might be too little liquid to make in blender.)
2. To make swirl, drizzle chocolate in rows across top of cheese cake while BEFORE it sets.
3. Take a toothpick and drag vertically across horizontal rows back and forth.