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Non-Bake Non-Dairy Lemon Cheesecake

by Esther Kim

Crust:
2 cups almonds
3/4 tsp. vanilla
1/8 tsp salt
1/4 chopped dates (heaping)

Filling:
3 cups soaked cashews (4 hours)
1.5 cups almond milk
1 cup lemon juice
zest of the lemons
3/4 cup agave nectar
1 tsp. salt
3 tbsp. lecithin
3/4 cup raw unscented coconut butter (warm until melted)

Crust Instructions:
In a food processor, process almonds, vanilla and salt until finely crumbled. Add dates until crust sticks together. Press crust into 9.5" springform pan.

Filling Instructions:
Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend untli smooth. Pour into the crust. Chill a couple of hours until firm.

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