So yummy and so pretty!
Ingredients for the crust:
1/2 cup raw Brazil Nuts (or almonds)
1/2 cup shredded coconut
1/8 tsp sea salt
1 Tbsp raw cacao powder
2 Tbsp raw agave nectar
1 tsp vanilla
Process the Brazil nuts, shredded coconut, salt, cacao powder and vanilla in a food processor until it is broken down into fine crumbs.
Add the agave until the mixture just starts to stick together. You can add another Tbsp worth if the mixture is to dry.
Press into the bottom of a Springform pan. You can bring the crust up the sides of the Springform pan if desired.
Set aside and make the filling.
Ingredients for the filling: yields 9″ Sprinform pan
2 cups raw cashews, soaked 1 hour or more
1/4 cup raw agave syrup
1/4 cup maple syrup (not raw)
1/2 cup water
1/4 cup raw cacao butter, melted
1/4 cup raw coconut butter, melted
1 tsp coffee extract (heightens the chocolate flavor)
1 tsp vanilla extract
1/4 tsp sea salt
1 cup raw cacao powder
One 10 oz package frozen blackberries, thawed
In your food processor blend everything together except for the cacao powder and berries until completely smooth.
Add the cacao powder.
Hand mix in the thawed berries. If you want to make a sauce out of the cherries, either set some aside or use an additional package.
Pour mixture into the crust and freeze 1-2 hours or until set.
Keep dessert in the fridge for approx. 4 days.
image via: pinterest