| 1 cup raw walnuts | |
| 1 cup raw almonds | |
 |
1⁄4 cup Navitas Naturals Palm Sugar |
| pinch Himalayan crystal salt | |
| 2⁄3 cup dried bing cherries |
|
3 cups Navitas Naturals Cashews |
| 3⁄4 cup raw coconut oil | |
| 3⁄4 cup raw agave nectar | |
| 1⁄2 cup (vegan) coconut kefir water (found in refrigerated section of Whole Foods Market) or fresh lemon juice | |
|
2 Tbsp.Navitas Naturals Maqui Powder |
| 1 Tbsp. vanilla extract | |
| pinch Himalayan crystal salt | |
| 3 Tbsp. soy lecithin powder |
| 1 (10 oz) bag frozen cranberries | |
| 3⁄4 cup raw agave nectar |
Use a food processor, fitted with the "S" blade, and grind the nuts, sugar, and salt until coarsely ground. Add the dried cherries and process until the mixture begins to gently stick together when pressed between two of your fingers. Press the crust mixture firmly into an 8 or 9-inch spring form pan.
Place the cashews in a bowl with enough water to cover by about an inch. Let them soak on your countertop for up to an hour. Strain the water off and give them a quick rinse. Process all of the ingredients, except the soy lecithin, in a food processor until creamy (this could take 5 to 7 minutes). You may need to stop every couple of minutes to scrape down the sides. Add the soy lecithin and briefly process to incorporate. Pour the filling on top of the crust and smooth the top of it with an offset spatula. Place the cheesecake in the refrigerator to firm.
Blend the ingredients until smooth. Spoon 1 to 2 tablespoons of coulis over each individual serving of cheesecake. Store leftover coulis in the refrigerator.
Submitted by: Kristen Suzanne: Kristen's Raw – kristensraw.com
