This Cheesecake uses raw cherries straight from Lake Chelan and topped off with a Dark Chocolate Ganache. YUM!

Yield: 1 – 9” cake



  • 2 cups almonds
  • 2 cups dates


  • 1 ¼ cup dark chocolate
  • coconut cream


  • 3 cups cashews, soaked1 ½  cups cherries
  • ½  cup coconut oil, melted
  • ½  cup agave
  • ½  cup lemon juice
  • ¼  cup water
  • 1 teaspoon vanilla
  • salt


  1. To make the crust – process almonds and dates in food processor until finely chopped. Press mixture into the base of a 9” spring form pan.
  2. To make the filling – add all filling ingredients to food processor or blender (whatever is the most powerful) and blend until smooth. Pour filling over crust and freeze several hours until firm.
  3. To make the Ganache – heat chocolate and coconut cream over a double boiler until completely melted and smooth. Pour over filling and continue to freeze until completely firm.
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