INGREDIENTS
Crust
1 ¾ cups raw walnuts or almonds
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 raw cashews (soak them 1-2 hours, and then strain)
1/3 cup raw agave nectar
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder
Coulis
1 bag frozen cherries, thawed (or any berries)
¼ cup raw agave nectar
dash fresh lemon juice
pinch cinnamon
PREPARATION
Crust
1. Grind the nuts, cacao nibs, and salt in a food processor, fitted with the “S” blade, until coarsely ground.
2. Add the cherry extract and chocolate powder and pulse to thoroughly combine.
3. Add the raisins and process until the mixture sticks together when gently pressed between your fingers.
4. Press into the bottom of an 8 or 9-inch round spring form pan.
Filling
1. Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until creamy. (This could take 3-5 minutes.) You might need to stop and scrape down the sides a couple of times.
2. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and refrigerate until it sets.
