Crust Ingredients:

• 1 cup raw almonds

• 1 cup pitted dates

• ¼  teaspoon sea salt

• 1 tbsp filtered water

Directions:

• Place almonds, dates, and sea salt into food processor until finely chopped and will stick together.

• Place crust mixture into 9-inch spring form pan and press down until an even crust is formed.

Filling Ingredients:

• 3 cups cashews, soaked overnight or for about 5 hours

• 2 teaspoons almond extract

• 3 lemons, peeled

• 2/3 cup raw coconut oil, melted

• 2/3 cup raw agave nectar

• 1 cup cherries, fresh or frozen (if frozen, let thaw)

• 1 tbsp raw cacao powder

Directions:

• Place almonds, dates, and sea salt into food processor until finely chopped and will stick together.

• Place crust mixture into 9-inch spring form pan and press down until an even crust is formed.

• Place all filling ingredients, except raspberries and cacao, into food processor and pulse until smooth.

• Pour around 2/3 of that mixture on top of the crust.

• Add the cherries to remaining mixture in the processor and pulse once again until smooth.

• Pour ½ to 2/3 of mixture on top of the first layer.

• Add cacao powder to the remaining mixture and pulse again until smooth.

• Pour remaining mixture on top of the last layer.

• Place in freezer until set. 

• Remove from freezer and place in fridge one hour before serving.