 |
1/2 cup Navitas Naturals Cacao Powder |
|
1 Tbsp. Navitas Naturals Cacao Nibs |
| 1 3/4 cup Nuts of choice | |
| 1/8 tsp. Himalayan Crystal Salt | |
| 3/4 tsp. Cherry extract | |
| 3/4 cup Raisins |
|
3/4 cup Navitas Naturals Cacao Powder |
|
3 cup Navitas Naturals Cashews soaked 1-2 hours, drained |
| 1/3 cup Raw agave syrup | |
| 6 Dates, pitted | |
| 1/2 cup Fresh lemon juice | |
| 1/4 cup Water | |
| 2 tsp. Cherry extract | |
| 1 cup Coconut oil |
| 1 bag Frozen berries (cherries would be optimal but any will do!) | |
| 1/4 cup Raw agave syrup | |
| dash Fresh lemon juice | |
| pinch Cinnamon |
Crust directions: Grind the nuts, Navitas Naturals Cacao nibs and salt in a food processor (fitted with the “S” blade) until coarsely ground. Add the cherry extract and Navitas Naturals Cacao powder and pulse to combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring-form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor (fitted with the “S” blade), process the Navitas Naturals Cashews, agave, dates, lemon juice and water until creamy (3-5 minutes). You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil and Navitas Naturals Cacao powder and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.
Submitted by Kristen Makuch - www.KristensRaw.com
