Recipe for photo 9...

Chocolate-Chai Cheesecake
By Simone Powers
Crust:
2 cups pecans*
¼ cup dates
2 tsp. cinnamon
2 Tbs. cacao powder
1 tsp. vanilla
1/8 tsp. salt
♥ Process ingredients in a food processor until it forms a sticky, doughy texture.
♥ Press into the bottom of a 6 or 9-inch spring form pan.
*Pecans may be soaked and dehydrated before using to make more digestible and lower the acid levels.

Filling:
1 cup almond milk
½ cup agave nectar
1 ¾ cup cashews
¼ tsp. nutmeg
1/8 tsp. clove powder
1 ½ tsp. cinnamon
½ tsp. cardamom
2 Tbs. soy lecithin
¾ cup coconut oil
2 tsp. vanilla extract
1/8 tsp. Himalayan salt crystals

♥ Blend all ingredients until smooth
♥ Set aside 1 cup of batter.
♥ Pour the remaining batter onto the crust

Take the remaining 1 cup of batter and blend in
¼ cup cacao powder
pinch of salt
♥ Pour over the cheesecake in a zig zag and swirl it in with a chopstick
♥ Let the cheesecake set up overnight in the refrigerator or freeze for quicker set up (The large the pan, the faster it will set up).
♥ This cheesecake will last for up to 3 months covered and frozen and 7 days in your refrigerator.