ALMOND JOY CHEESE(LESS) CAKE

As a kid, week after week I would watch the Golden Girls gather around a table, gossip and devour some flavor of cheesecake.  It always looked so good, yet I've never been a huge fan of the slightly sour taste some cheesecakes.  That is exactly why I've always enjoyed Raw cheesecakes...google it :) 

This dessert combines 3 of my favorite things, coconut, chocolate and bite size food.  Bite size food makes me feel so petite...so deceptive ;) This is incredibly simple to make and refrigerates well incase you want to keep them all for you. 

CRUST:

• 1 c. unsweetened coconut, finely shredded
• 2 Tbsp + 1 tsp raw honey
• 1/4 c/ almond flour
• 1/4 c. coconut oil, melted
• Pinch sea salt

FILLING:

• 1 c. cashews, raw (soaked for at least 6 hours)
• 1/4 c. lemon juice, fresh
• 1/4 c. raw honey
• 1/4 c. coconut oil, melted
• 1 tsp. vanilla extract
• 1/8 tsp sea salt

TOPPING:

• 1 c. dark chocolate, melted
• 2 tsp coconut oil, melted
• 24 raw almonds, whole

PREPARATION:

1. To make the crust, place all ingredients in medium glass bowl and using your hand, mix until crust sticks together.
2. Press approx 1-1/2 tsp. crust into 24 lined mini muffin tins
3. Refrigerate crust for 15 minutes and make filling
4. To prepare filling, place all filling ingredients in food processor and pulse for 5 seconds then blend until smooth
5. Pour filling into prepared crusts and place in freezer for 10 minutes to allow the filling to firm slightly
6. Once filling has firmed up it'll b time to make the topping
7. Using a double boiler, melt chocolate and coconut oil together until smooth
8. Place 1 almond on top of each cheese(less) cake and cover with chocolate (either drizzle or cover the entire thing)
9. Place cheese(less) cakes back in refrigerator to allow topping to harden
10. In 10 minutes they'll be ready to eat!

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