Crust directions: 

Grind the nuts‚ Cacao Nibs and salt in a food processor (fitted with the “S” blade) until coarsely ground. Add 3/4 tsp cherry extract and 1/2 cup Cacao Powder, and pulse to 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 make the filling.

Filling directions:

Using a food processor (fitted with the “S” blade)‚ process 3 cups Cashews‚ 1/3 cup agave‚ dates‚ lemon juice and water until creamy (3-5 minutes). You might need to stop and scrape down the sides a couple of times. Add 2 tsp. cherry extract‚ coconut oil and 3/4 cup Cacao Powder, and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.

Coulis directions: 

Blend together frozen berries‚ 1/4 cup agave syrup‚ dash of fresh lemon juice and a pinch of cinnamon.

Makes 8 servings

Submitted by Kristen Suzanne of Kristen's Raw