Almond Walnut Crust:

* 1/2 c Walnuts, soaked for 8 hours and left out to dry
* 1/2 c Almond Meal
* 1/2 c Dates
* 2 tbls Filtered Water
* 1/2 tsp Cinnamon
* 1/2 tsp Vanilla Powder
* Pinch of Celtic Sea Salt

First process the walnuts until a meal forms. Add the almond meal and the cinnamon, vanilla and salt and process for a few seconds to mix. Next add the dates and process. Lastly, add the water and process until a single ball forms. Dump into a 8″ spring pan and press into the bottom.

Apple Strudel Cheesecake filling:

* 1 Apple
* 1 tsp Lemon Juice
* 1 1/2 c Cashews (soaked for 2 hours
* 3/4 c Pure Apple Juice
* 2 tbls Almond Milk
* 2 tbls Agave Nectar
* 1/4 c Coconut Oil
* 1/2 tbls Lemon Zest
* 1/2 tsp Cinnamon
* 1/2 tsp Nutmeg

Core the apple and blend the apple and lemon juice in a Magic Bullet or blender until completely smooth. Pour into the blender and add the rest of the ingredients and blend until completely smooth. Pour over the crust and freeze about 1-2 hours or place in the fridge overnight to set.

Apple Topping:

* 2 Apples
* Juice from 1 Lemon
* 2-3 tbls Raisins or Sultans

Core and thinly slice the apple. Dip each slice briefly in the lemon juice, this will prevent the apples from browning. Top the cheesecake with the apple slices and sprinkle the raisins or sultans over the top.

Vanilla Sauce:

* 1/3 c Cashews
* 1/3 c Filtered Water
* 2 tsp Agave Nectar
* 1 tsp Liquid Vanilla
* 1/4 tsp Vanilla Powder

Blend all the ingredients in a Magic Bullet or Blender until completely smooth. Either pour over the cheesecake before serving or drizzle each slice with Vanilla Sauce.