Ingredients:
Crust:
2 cups walnuts
4 medjool dates, pitted
1 tablespoon + 1 teaspoon melted coconut oil
2 tablespoons maple syrup or agave
2 teaspoons fresh rosemary
Filling:
3 cups cashews, soaked overnight and strained
1 ½ cups cranberries (fresh or frozen)
¼ cup maple syrup or agave
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon pink Himalayan salt
2 drops orange essential oil (or 1 teaspoon orange extract)
½ cup full-fat coconut milk
Toppings:
Orange slices
Sugared cranberries
Rosemary sprigs

Make the Crust: In a food processor, blend walnuts, dates, melted coconut oil, 1 tablespoon maple syrup/agave, and rosemary until the mixture holds together. Press into the base of a springform pan. Set aside in the freezer.
Prepare the Filling: (If your cashews aren’t soaked overnight, use a high-powered blender.) Blend soaked cashews, cranberries, maple syrup/agave, melted coconut oil, vanilla, salt, orange essential oil/extract, and coconut milk until smooth and creamy. Adjust sweetness if needed.
Assemble: Pour the filling over the crust and smooth the surface. Gently tap the pan to release air bubbles. Decorate with orange slices, sugared cranberries, and rosemary sprigs for a festive finish. Cover and freeze for at least 4-6 hours or until firm.

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