Holiday Cherry Torte

  3 cups oat groats

  18 pitted medjool dates

  1 cup raw pecans

  2 cups raw walnuts and almonds

  1 cup dried cherries

  Filtered water for soaking oats, dates, nuts & cherries

  ¼ cup raw honey

  ¼ cup almond milk

  ¼ teaspoon powdered stevia

  1 teaspoon vanilla

  1 teaspoon almond extract

Soak the oats in one container, the dates and pecans in another container, and the walnuts, almonds and cherries in another container with enough water to cover for 2 hours.

Drain. In a blender or food processor combine oats, honey, almond milk, stevia and vanilla and blend until creamy. Spoon 1/2 of the blender contents onto a dehydrator tray lined with parchment paper (I prefer not to use plastic when I can avoid it and the parchment paper works great) and the other half on another. Spread to about 1/8 inch thick. Dehydrate until crispy, about 8 hours. Cut each crust in half and set aside.

In a food processor or juicer, homogenize dates and pecans and set aside.

Coarsely chop the walnuts, almonds and cherries and mix together with the almond extract.

Place 1/2 half of 1 crust in the bottom of a glass casserole dish, then spread on 1/4 of the date mixture, and sprinkle with a layer of nut/cherry mixture. Continue the layering process until all ingredients are used up. It makes 4 layers.

Serves 8-10

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