Almost-Raw Cheesecake Bars with Cranberry Topping
If you do not have cranberries you can substitute cherries, serve the bars
plain, or garnish them with berries or sliced fresh fruit.
3 cups raw cashews, divided
1 cup frozen cranberries
1/4 cup plus 2 Tablespoons raw, unfiltered honey, divided
1/4 cup apple juice
1/4 cup raw coconut oil, softened, plus extra for greasing baking dish
1 cup raw walnuts
1/4 cup raisins
1 cup raw macadamia or brazil nuts
1/2 cup lemon juice
1 tsp. vanilla extract
1/2 tsp. salt
1. Cover 2 cups cashews with cold water and soak 3 hours, or overnight.
2. Simmer cranberries, 2 TBS. honey and apple juice in a sauce pan over
med-low heat 10 -12 minutes, or until cranberries pop. Cool 15 minutes.
Pulse in blender or food processor until sauce is thick and smooth. Cool.
3. Grease bottom and sides of 3-inch square glass baking dish with coconut
oil. Process walnuts, raisins, and remaining 1 cup cashews in food
processor, until mixture begins to stick together. Press into prepared
dish, and chill 30 minutes, or overnight.
4. Drain soaked cashews. Puree cashews, macadamia nuts, lemon juice,
remaining 1/4 cup coconut oil, remaining 1/4 cup honey, vanilla extract,
salt, and 3 Tbs. water in food processor 5 minutes. Spoon cashew mixture
over crust. Spread cashew mixture on top. Freeze cheesecake 1 hour before
serving. Thaw 5 minutes, then slice into 16 bars.
