Raw Grape Chocolate Crusted Cheesecake

I think the title says it all...LOL
Our family grows concord grapes. We normally juice them and freeze them into cubes for smoothies or whatever we need them for in a recipe. These dark grapes or so sweet and build blood seriously. I love that in this recipe they are not cooked or boiled so you get all the benefits of the living enzymes in them. I look for new ways to use them and came up with this recipe. It's original.

Crust: Process all ingredients
1 3/4 c dry almonds
5 TBSP raw cocoa powder (If you don't like chocolate leave this out)
3.5 c date paste
1 tsp vanilla
1/8 tsp sea salt
Pinch of stevia

Put some parchment paper in a deep dish pie plate or you can use whatever you have. (I use spring forms for this too) Just line the bottom and press the almond mixture in it and freeze it for an hour until hard.

Then for the filling put in the blender:
3 c soaked cashews (at least 3 hours or more to soften them)
2.5 c grape juice (Go out and find concord grapes and juice them)
3/4 c agave with a pinch of stevia
1 Tbsp vanilla
1/4 tsp sea salt
Mix this up first until smooth...then add
3 TBSP lecithin
3/4 c coconut butter
Mix even more until creamy smooth.
Pour it on the chocolate crust. Let it set in the freezer for 2 or 3 hours. Then you can keep it in the refrigerator for 3 or 4 days. I like to freeze it in portion sizes and eat it as I want.
As you can see from the picture I made a double portion and freeze them into bars.
The parchment paper makes it easy to lift it out and put it on a cutting board for cutting it up and freezing it. But you don't have to.

Rhubarb Sour Patches

This is candy with all the vitamin C and sweetness you could want for.

1 bag of frozen cut up chunks of Rhubarb. (I get them in the frozen fruit section of Shoprite) better would be fresh cut up rhubarb but we are already out of season.

1 cup of freshly juiced concord grapes or organic grape juice you can purchase
1 cup of freshly juiced apple or Organic Apple juice
a scant 1/4 c of agave

Now put the frozen rhubarb in a bowl and let it soak up the juices for 3 days in the refrigerator.
After put it in the dehydrator at 110 for a day or two as you like.
They are sweet and tart and amazingly candy like with no refined sugar.