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Author Notes: Bake, eat, repeat. My perpetual holiday mantra. Bake the treats. "Quality test" the treats. Second round "quality test' the treats (because this is the very definition of important stuff, folks). Realize I don't have enough treats left to actually give as gifts. Bake the treats again. Feel shame.
I did not break the cycle this season. I did, however, supplement with something raw and full of whole food-y deliciousness and PRETTY.
The most important feature of any food gift.
I quality tested the entire first batch as my gift to you, my dear readers.
And then I made some more. —Slow Club Cookery
Makes: 12 one inch bites
cups raw walnuts
cup pitted medjool dates
cup raw flaked coconut, unsweetened
tablespoon flax seeds
pinches sea salt
cranberry-cashew cheesecake filling
cups raw cashews, soaked for 2 hours
cup raw cranberries
cup melted coconut oil
cup raw agave or maple syrup (not raw)
teaspoon sea salt
tablespoons freshly squeezed lemon juice
- Pulse flax seeds quickly in the bowl of a food processor. Add dates, coconut, walnuts and sea salt. Process until mixture forms coarse crumbs.
- Turn mix into a parchment lined loaf pan and press down with your fingertips until tightly packed. Set aside and wipe out food processor bowl.
- Drain cashews and combine with cranberries, coconut oil, sweetener, salt and lemon juice in the food processor and blend until completely smooth, stopping to scrape down sides of the bowl as needed.
- Pour filling mix into loaf pan and spread evenly over crust. Tap gently on the counter a few times to distribute the filling more evenly. Pop in the freezer and chill for 1-2 hours.
- Lift the whole cake out by the parchment before slicing. I sliced the whole thing in half lengthwise, then sliced across to make 12 small bites.
- Store in the refrigerator.