Yield one 8 or 9-inch springform pan
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1 cup Navitas Naturals Hemp Seeds |
|
1/2 cup Navitas Naturals Goji Berries |
| 1 cup walnuts | |
| 2 tbsp. raw agave nectar |
|
3 cups Navitas Naturals Cashews soaked 1 hour, drained and rinsed |
|
2 Tbsp. Navitas Naturals Lucuma Powder |
|
6 1/2 Tbsp. Navitas Naturals Pomegranate Powder |
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¼ cup Navitas Naturals Coconut Oil |
| 3/4 cup raw agave nectar | |
| 2/3 cup coconut oil | |
| 1/2 cup fresh lemon juice | |
| 2 teaspoons vanilla extract | |
| 2 tablespoons soy lecithin | |
| pinch sea salt |
Grind the walnuts to a coarse grind, using a food processor fitted with the "S" blade. Add the goji berries and process to mix and break apart some of the berries. Add the hemp seeds and briefly process to incorporate. Add the agave nectar and process until the mixture holds together when pressed between two of your fingers. Press the crust mixture into the bottom of a springform pan and place in the freezer while you make the filling.
Using a food processor, fitted with the "S" blade, process all of the ingredients, except the soy lecithin, until smooth and creamy. This could take 5-7 minutes and include stopping the processor a few times to scrape down the sides. Add the soy lecithin and process briefly to mix. Pour the filling on top of the crust. Place in the refrigerator (or freezer) to set for at least one hour.
By Kristen Suzanne of KristensRaw.com
