•2 cups of ground raw almonds
•1/3 cup of coconut nectar (or agave)
•1 tbs of almond extract •mix all ingredients and press into an 8×8 pie pan.
•1 cup of raw cashews that have been soaked in water for 4 hrs (or you can use walnuts)
•1 cup of coconut butter
•1/3 of cup coconut sugar
•1/4 of cup agave
•1 tsp of vanilla bean powder •Place ingredients in a blender and blend until smooth. Pour mixture on top of crust and place in the freezer for 1 hour.
•1 1/4 cup of raw cashews (soaked 4 hours)
•1 cup of cacao powder
•1 cup of coconut nectar (or agave)
•1 tbs of vanilla
•pinch of salt •Place ingredients in a blender and blend until smooth. Spread on top of cheesecake layer. Let set/store in the freezer. Enjoy!
Almond Fudge Cheesecake