| 15 | 30 | 191 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 22 |
| 1/2 cup | Almonds, raw |
| 1/2 cup | Walnuts |
| 2 tbsp | Almond butter |
| 3 date(s) | Dates |
| 1/4 tsp | Salt |
| 1 tsp | Almond Extract |
| 2 1/2 cup | Cashew nuts, raw (soaked) |
| 1/2 cup | Maple syrup |
| 1/2 medium | Lemon |
| 1 tsp | Almond Extract |
| 1/2 cup | Coconut cream |
| 2 cup | Cranberries (fresh) |
| 1/4 cup | Orange juice |
| 1/4 cup | Maple syrup |
| 1/2 tsp | Cinnamon |
1. Line an 11 x 7 glass pan with parchment paper
2. Prepare cranbeerry sauce. Add ingredients to saucepan and cook over low heat stirring until cranberries are soft.
3. Increase heat and cook until cranberries burst and cook down (about 10 more minutes). Remove from heat and allow to cool
4. Prepare crust. Place crust ingreidntes in a food processor. Blend until dough is sticky with small bits of nuts visible. Be careful not to overblend or you will end up with nut butter.
5. Press crust into pan and place pan in freezer to cool.
6. Rinse food processor, add filling ingredients, blend until smooth.
7. Pour filling into pan and spread mixture evenly.
8. Dollop cranberry sauce around the top of cheasecake with a teaspoon. Use a sharp knife to swirl sauce mixture in.
9. Place pan into freezer until ch-easecake is firm, at least 3 hours before serving.
10. Remove from freezer and cut bars into squares. Serve immedietaly for a firm ice-cream like texture. Or allow to temper for a softer cheasecake delight.
| Fruit | 0.3 |
| Meat Alternative | 0.7 |
