Healthy Pink Cheesecake

• FOR THE CRUST:
• 2-1/4 cups Almonds, Unsalted
• 14 Large Dates (fresh), Pitted
• 2-1/2 Tablespoons Coconut Oil
• 1 pinch Salt
• FOR THE FILLING:
• 1 cup Fresh Or Frozen Strawberries
• 1/2 cups Fresh Or Frozen Raspberries
• 1 Medium-size Banana, Peeled
• 1-1/2 Tablespoon Lemon Juice
• 1/2 cups Honey Or Brown Rice Syrup
• 1 cup Mascarpone Cheese
• 1 cup Greek Yogurt (or Sub Cottage Cheese)
• FOR THE TOPPING:
• 1 cup Fresh Fruit
• 2 Edible Flowers (optional)

1. For the crust:
2. Grind the almonds in a food processor for about a minute (or until they are finely chopped). Add the dates, coconut oil and salt to the processor and blend until it all comes together.
3. Flatten the almond mixture across the bottom of an 8-inch non-stick spring form pan to form a solid layer. Store in the fridge while the filling is being prepared.
4. For the filling:
5. In a blender or food processor, add the berries, banana, lemon juice and honey and process until pureed. Then stir together mascarpone, Greek yogurt, and the blended berries in a large bowl.
6. Pour the filling on top of the crust in the spring form pan to create a smooth layer then put the pan in the freezer for 1-2 hours. Then remove it from the freezer to soften just a bit before cutting and serving. Top the cake with fresh fruit and a couple of edible flowers (optional). Serve immediately.

dates, coconut oil, salt, filling, fresh or, fresh or, banana, lemon juice, honey, mascarpone cheese, greek yogurt, fresh fruit, flowers

Taken from tastykitchen.com/recipes/desserts/healthy-pink-cheesecake/ (may not work)