Orange Cranberry Pleasecakes
Ingredients:
- 3/4 cup shredded coconut
- 3/4 cup cashews (for the crust)
- 1/2 cup dates
- 2 cups cashews, soaked for at least 4 hours (for the filling)
- 3/4 cup agave syrup
- 3/4 cup melted coconut oil
- 1 cup fresh orange juice
- pinch salt
- seeds from 1/2 vanilla bean (or 1/2 tsp. vanilla powder)
- 1 cup fresh orange juice
- 1/2 cup fresh cranberries
Directions
For the crust: Grind the cashews and coconut in a food processor until coarsely ground. Add in the dates and process until well mixed and mixture sticks together like a coarse dough. Press into a springform pan or mini cheesecake tins. Set aside while making the filling.
For the filling: Blend the cashews, agave, coconut oil, salt, vanilla and orange juice in a high speed blender until smooth and creamy. Add in the cranberries, saving a few to sprinkle on top for garnish. Pulse in to chop them up a little bit, but you don't want to blend them in completely. They should be small chunks dotted throughout the filling.
Pour the filling into your desired pan and place in freezer to set until firm.
