2274084327 0db063f995Eating this for the first time I was absolutely convinced that it was store bought. After my third slice I worked up the courage to ask for the and believe it or not, it’s made from all kinds of organic goodness!

Thanks Kait!

Crust:

  • 1 ¾ cups raw nuts (any kind)
  • ½ cup raw cacao nibs
  • 1/8 teaspoon Himalayan crystal salt
  • ¾ teaspoon cherry extract
  • 1 tablespoon raw chocolate powder
  • ¾ cup raisins

Filling:

  • 3 cups cashews, soaked 1-2 hours, drained
  • 1/3 cup raw agave
  • 6 dates, pitted
  • ½ cup fresh lemon juice
  • ¼ cup water
  • 2 teaspoons cherry extract
  • 1 cup coconut
  • ¾ cup raw chocolate powder

Coulis:

  • 1 bag frozen organic berries (cherries would be optimal but any will do!)
  • ¼ cup raw agave
  • dash fresh lemon juice
  • pinch of cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly 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 the filling.

Filling directions: Using a processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut , and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets — this is very important. Let thaw for up to an hour or more before eating.

Coulis directions: Blend all of the ingredients together.

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