Raw Vegan Cranberry-Cashew Cheesecake Bites

• date-walnut crust
• 1 1/4 cups raw walnuts
• 1 cup pitted medjool dates
• 1/4 cup raw flaked coconut, unsweetened
• 1 tablespoon flax seeds
• Pinch sea salt
• cranberry-cashew cheesecake filling
• 1 1/4 cups raw cashews, soaked for 2 hours
• 1 cup raw cranberries
• 1/2 cup melted coconut oil
• 1/4 cup raw agave or maple syrup (not raw)
• 1/4 teaspoon sea salt
• 1 1/2 tablespoons freshly squeezed lemon juice

1. Pulse flax seeds quickly in the bowl of a food processor.rnAdd dates, coconut, walnuts and sea salt.rnProcess until mixture forms coarse crumbs.
2. Turn mix into a parchment lined loaf pan and press down with your fingertipsrnuntil tightly packed.rnSet aside and wipe out food processor bowl.
3. Drain cashews and combine with cranberries, coconut oil, sweetener,rnsalt and lemon juice in the food processor and blend until completely smooth,rnstopping to scrape down sides of the bowl as needed.
4. Pour filling mix into loaf pan and spread evenly over crust.rnTap gently on the counter a few times to distribute the filling more evenly.rnPop in the freezer and chill for 1-2 hours.
5. Lift the whole cake out by the parchment before slicing.rnI sliced the whole thing in half lengthwise,rnthen sliced across to make 12 small bites.
6. Store in the refrigerator.

crust, walnuts, dates, flaked coconut, flax seeds, salt, cranberrycashew, cashews, cranberries, coconut oil, maple syrup, salt, freshly squeezed lemon juice

Taken from food52.com/recipes/32932-raw-vegan-cranberry-cashew-cheesecake-bites (may not work)