2 c. raw almonds
5 dried figs (or dates)
1 t. sea salt
1/4 c. melted butter
2 t. grass-fed unflavored gelatin
2 small lemons, juice (can be adjusted to taste, use 1 for a less tangy cake)
2 c. grass-fed full-fat plain greek yogurt
14 oz coconut cream
1/2 c. raw honey
1 t. vanilla extract
1 vanilla bean
1/2 t. sea salt
2 c. organic frozen berries (your choice)
1 lemon, juice & zest
1 T. honey
1 T. arrowroot powder
For the crust: roast the almonds on a dry sheet pan at 425F for 10-15 min. In the bowl of a large food processor, combine the roasted almonds, figs, salt, and butter and pulse until well-combined. Press into a 9-inch springform pan and refrigerate 30+ minutes.
For the cheesecake filling: place gelatin and lemon juice in a small heat-proof bowl and set the bowl in a small saucepan with simmering water (over low heat). Stir until gelatin is melted, remove from saucepan, and set aside. Combine remaining filling ingredients in the bowl of a large food processor and process until well-combined, about 60 seconds. With the machine running, drizzle warm lemon/gelatin mixture in and process another 30 seconds (EDIT: make sure it is mixed in WELL or the cheesecake will not set evenly).
For the berry topping: combine ingredients in a small saucepan over medium heat. Cook for 5-10 minutes or until berries begin to pop and mixture begins to thicken. Pour into a blender and blend until smooth (you could also leave it chunky on the cheesecake). Keep in the fridge until serving.
To assemble: pour cheesecake mixture into the cooled crust. Cover and refrigerate overnight. Warm the berry topping, gently spread on top and serve as-is or refrigerate an hour for a more “set-up” look.
Keeps for up to a week in the fridge. Can be served frozen, if desired.
Source : allrecipes