The Crust:

2 c. Almonds

1 teaspoon salt

1/4 cup melted butter

5 dried figs (or dates)

For the Cheesecake: 

2 cups greek yogurt

15 oz coconut creme

2 teaspoons unflavored gelatin

juice of 2 lemons

2/3 c honey

1 teaspoon vanilla extract

1 vanilla bean

1/2 teaspoon salt

Berry Topping: 

2 cups frozen berries

juice and zest of 1 lemon

1 Tablespoon honey

1 Tablespoon arrowroot powder

Directions:

1. For the crust, roast almonds on a dry sheet pan at 425f for 10-15 mins. In the bowl of a food processor, combine almonds, figs, and butter and pulse until well combined. Press into a 9 in springform pan and refrigerate.

2. FOr the cheesecake, place gelatin and lemon juice in a small heat-proof bowl and set the bowl in a saucepan with simmering water. Stir until gelatin is melted and set aside. Combine remaining ingredients in the bowl of a food processor and process until well combined, about 60 seconds. With the machine running, drizzle lemon/gelatin mixture in and process another 30 sec.

3. For the berry topping, combine ingredients in a small saucepan over medium heat. Cook for 5-10 min, or until mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture begins to thicken. Pour into a blender and blend until smooth. Move mixture to the fridge.

4. To assemble, pour cheesecake mixture into the cooled crust. Cover and refrigerate overnight. Warm the berry topping, gently spread on top, and serve as-is OR refrigerate for an hour before serving for a set up look.