Cranberries are super high in antioxidants, a great source of vitamin C, vitamins, fiber and holiday goodness. Here is am amazing healthy non-dairy plant-based no-bake recipe that's as good for you as it tastes. A fabulous guilt-free holiday treat for the whole family. No oven needed because it's hardened in the freezer!
Shopping list:
Crust:
2 cups Brazil or your favorite nut
2 Tbl. maple syrup (optional)
1 Tbl. cashew butter
1 Tbl. Monk sugar/or sugar for added flavor
(optional for texture)
1/2 cup to 3/4 cup buckwheat (soaked then dehydrated buckwheat groats)
You MUST try eating the raw cake batter just by itself- it's that good- and it's healthy!
Filling:
4 cups cashews (soaked for an hour if not using a high speed blender)
2 Tbl. coconut butter
2 Tbl. vanilla flavor
3 Tbl. maple syrup (optional)
2 Tbl. fresh lemon juice
2 cups orange juice
1/2 to 3/4th cup cranberries coated in monk fruit sugar.
Additional notes:
Blend filling recipe in half, making 2 batches when using the blender. when blender is filled 3/4ths to all the way full, the texture isn't as smooth as if you filled the blender only half full. Sooooo with that in mind, add all ingredients to your blender except for orange juice and cranberries. Add half cup of orange juice to start blending. Use a tad more if needed to turn contents over. Finish off with the other half cup of orange juice and blend till satiny smooth. Pour into large bowl and make 2nd batch. Add to bowl with cranberries and gently fold . Pour into spring form pan and put in freezer. Remove from freezer 30 - 45 minutes before enjoying.freezer 30 - 45 minutes before enjoying.