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

Yield: 1 – 9” cake



  • 2 cups raw almonds
  • 2 cups dates, pitted


  • 1 ¼ cup dark chocolate pieces
  • 1 cup of full fat coconut milk


  • 3 cups cashews, soaked for at least 2 hours, drained and rinsed
  • 1 ½ cups fresh cherries, pitted
  • ½ cup coconut oil, melted
  • ½ cup agave
  • ½ cup fresh lemon juice
  • ¼ cup water
  • 1 teaspoon vanilla
  • Pinch of 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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