Dairy Free Apple and Nut Cheesecake ==== Vegan

Crust
1 cup walnuts
1/2 cup dates
1 teaspoon cinnamon
1 tablespoons honey*

Filling
1 cup cashews, soaked for 4 hours or overnight
1 cup dried apples, soaked for 4 hours or overnight
3 tablespoons soaking water from apples
1/4 cup honey*
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
big pinch of salt
3 tablespoons virgin coconut oil

Topping
1 cup dried apples, soaked for 4 hours or overnight
2 tablespoons soaking water from the apples
2 tablespoons honey*

*Substitute agave syrup or coconut nectar for vegan option

Directions:
Crust
Place the walnuts in a food processor and process until fine crumbs form, about 20 seconds. Add the dates and cinnamon and continue processing until everything is finely ground. Add honey and process again to combine. Press the mixture into the bottom of a spring form pan. Rinse out the food processor .

Filling
Drain the cashews and add to the food processor. Drain the apples, reserving the water, and add the apples, along with 3 tablespoons of the water. Add honey, lemon juice and lemon zest. Process the mixture, until nearly smooth and creamy. This will take up to 5 minutes and you will need to stop a few times to scrape the sides of the bowl with a spatula. (The mixture may still be a bit grainy, as opposed to entirely smooth.) Add vanilla, cinnamon, salt and coconut oil and blend again until combined. Pour into the spring form pan over the crust and gently rap the pan on the counter top to help the filling settle in evenly. Cover and freeze overnight.

Transfer to the refrigerator 8-10 hours before serving.

Topping
Drain the apples, reserving the water, and add to food processor with 2 tablespoons reserved water and the honey. Process to combine, leaving the mixture a bit chunky. Spoon on top of the cheesecake or serve on the side.

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