Ingredients: 3 c. raw cashews, 1 c. frozen cranberries, 1/4c. plus 2tbsp. raw honey, 1/4 c. apple juice, 1/4 c. raw coconut oil softened, 1 c. raw walnuts, 1/4 c. raisins, 1 c. raw macadamia nuts, 1/2 c. lemon juice, 1 tsp. vanilla extract, 1/2 tsp salt.
Directions: Cover 2 c. cashews in water and soak overnight. Simmer cranberries, 2 tbsp honey and apple juice in saucepan 10-12 min (til cranberries pop). Cool 15 min. Pulse in blender until thick and smooth. Grease bottom of 8in sq. baking dish. Process walnuts, raisins and rest of cashews until mixture begins to stick together. Press into dish and chill 30 min or overnight. Drain soaked cashews. Puree cashews, macadamia nuts, lem juice, remaining coconut oil, remaining 1/4 c. honey, vanilla extract, salt, and 3 tbsp water in food processor for 5 min or until smooth and creamy. Spoon cashew mixture over crust. Spread cranberry mixture on top. Swirl with a knife. Freeze 1 hr before serving.
Feel free to use any other berry mixture depending on what's in season!
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