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Place your cashews in a bowl and cover with water (at least an inch above the nuts).
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Soak for 4 hours
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While cashews are soaking, make the bottom nut layer by adding the almonds (or your favorite nut) to a food processor along with the cinnamon, butter and coconut sugar.
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Process on until it is crumbly and sticky.
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Add a layer of this mixture to the bottom of your ramekins or dessert cups. Push down to pack it tightly.
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Next add your 1 cup of frozen cherries to a saucepan along with a few tablespoons of water.
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Simmer until the cherries and accumulating juices start to thicken. May take 10-20 minutes. Set aside to cool.
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Drain cashews and place in a high speed blender or food processor along with lemon juice, ¼ cup cherries, coconut oil and sweetener.
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Blend until creamy. Add almond milk if you want it a bit more creamy and looser.
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Add the cashew mixture to the dessert cups and then top with the cherries.
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Refrigerate before eating.