Grab a few Persimmons, 1 3/4 cup Raw Nuts, 1 1/4 cup Dried Fruit, 3 cups Soaked Cashews.
Soak raw cashews in water w a scoop of probiotics for 2 hours! Leave on counter to speed it up!
Raw Cheesecake Crust: Nuts and dried fruits! Use what you have! I’m winging it!
Food process until sticky with heavy pinch of Icelandic Sea salt, pinch nutmeg, and Ceylon Cinnamon
Crumbly, yet sticky! Add tiiiimy bit of water to processor, if needed. Push in pan, place in fridge!
Spiralize or thinly slice 3 medium ripe persimmons! If using Fuyu persimmons, DON’T use ripe ones!
Juice a small lemon or 1/2 a large lemon.
Add drained cashews, lemon juice, and sweetener of choice into blender/processor!
Layer persimmon over crust, plop cheesecake filling on and smooth w icing spatula. Set in fridge!
Optional! Top w sliced persimmon and maple syrup drizzle!