Ingredients:

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        Crust

• 1 C soaked and dehydrated pecans (or any other nut)

• 3-5 moist dates (pitted)

• 1 TBS cocont oil

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Instructions:

1) Pulse nuts in food processor until you have large chunks.

2) Add dates and process until you have a stick dough.

3) Place in fridge to set and make filling.

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              Filling

• 1 C raw cashews (soaked for 1 hr if you don't have a vitamix)

• 2 1/2 TBS lemon juice

• 2 TBS coconut oil

• 1/4 C maple

• 1/2 tsp vanilla extract

• 1/8 tsp salt

• 2-3 TBS water - add a little at a time, just enough to blend.

Instructions:
1) Blend all ingredients until smooth.

Batter should be thick and liquid so you can pour, but not watery.

2) Pour into mini tart molds (or large spring form pan).

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Chocolate Swirl

• 2 TBS cacao powder

• 1 TBS maple syrup

• 1 TBS coconut oil

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Instructions:

1) Whisk all ingredients until smooth.

You may double this recipe and blend, otherwise there might be too little liquid to make in blender.

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To make swirl, drizzle chocolate in rows across top of cheese cake while BEFORE it sets.

Take a toothpick and drag vertically across horizontal rows back and forth.