Organic Walnuts

  • Organic Walnuts
  • Walnut Crepes with Dried Figs and Raspberries
  • Raw Nuts, Unsalted, No Shell
  • Certified Organic, Non-GMO
  • Large Size, Light Halves & Pieces
  • Free of Cholesterol
  • Very Low in Sodium
  • A good source of Copper 
  • A very good source of Manganese
  • Country of Origin: USA
4.54 out of 5 based on 24 customer ratings
(24 customer reviews)

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Product Description

Organic walnuts are healthier than non-organic ones. The main reason for this is that they do not contain pesticides and were not irradiated. They have more healthy fats and minerals, including magnesium and calcium that are essential minerals for bone-building.

Health Benefits

Walnuts belong to the tree nut family and have a unique nutritional profile. The studies of the organic walnuts have shown these amazing facts:

  • The consumption of walnuts lowers risks of heart diseases because of the high content of the amino acid I-arginine.
  • These nuts can support your brain activity and make your cognitive function better.
  • Since these foods are rich in polyphenols, they help your immune system fight different diseases.
  • They reduce risks of breast and prostate cancer. For example, according to a recent study, the whole walnut diet reduces prostate cancer growth by more than 30 percent.
  • Antioxidants and vitamin E from these nuts help your body combat free radicals effectively, so age-related body changes are slower.
  • Walnut consumption supports healthy cholesterol levels since they contain omega-3 fatty acids.
  • One of the most surprising facts is that walnuts affect reproductive health in men by improving sperm quality.
  • People with type 2 diabetes can improve their metabolic parameters by adding walnuts to their diets.
  • Walnuts contain melatonin, a hormone that regulates sleep, so having some walnuts during dinner will lead to a restful sleep at night.
  • Phytochemical substances in walnuts reduce the effects of inflammation in the body.

 

Those above ten significant facts explain why it is a good idea to eat organic walnuts, so do not hesitate to try our large size, shelled organic kernels. You will get a delicious taste and excellent flavor, along with numerous health benefits.

How to Store Organic Walnuts

Since organic walnuts contain plenty of polyunsaturated fats and do not contain conservation chemicals, they can go rancid quickly. Keep in mind also that these nuts can absorb flavors, so you need to store them in an airtight can. We recommend finding a low-humidity place, away from heat and light. It is a good idea to put walnuts in your refrigerator where shelled walnuts can last up to six months. In a freezer, they can last even longer, up to twelve months.

You can enjoy the pleasant taste of walnuts by adding them to salads and side dishes, using them in baking, and eating them as a snack at the office.

Customer Reviews

4.54 out of 5 stars

24 reviews

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What others are saying

  1. 5 out of 5

    Arrived quickly in good condition. The walnuts were delicious.

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  2. 5 out of 5 Organic walnuts

    Great tasting and fast delivery!

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  3. 5 out of 5 Excellent product

    According to expectations

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  4. 5 out of 5 Organic walnuts

    Excellent–large walnuts, great quality!

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  5. Question

    Or a facility that processes rice?

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    • yes.

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  6. Question

    Are these nuts processed in a facility that processes soy, eggs, beans or dairy?

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    • yes for beans, no for soy, eggs, and dairy

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  7. 5 out of 5

    Love the Food to Live Organic products which are always fresh – I have been buying their walnuts, almonds and cashews for over a year now and will continue to buy from them.

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  8. 5 out of 5

    Walnuts in the store are often rancid. These were crisp, delicious, fresh, organic and raw, so we are quite pleased. This is the second time we’ve ordered them.

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  9. 5 out of 5

    This seller’s product is always fresh and best-in-class !! I buy organic for the obvious organic reasons, but the quality of the seller – the consistency of their product is the difference maker for me. I buy “Food to Live” and no others !!

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  10. 5 out of 5

    This was my second purchase and I already know that I will ordering again pretty soon. Those walnuts are good part of my daily diet and I love them. Fresh with this delicious taste that I remember from my childhood from the tree of my granparents. Thank you.

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  11. 5 out of 5

    Well packaged, walnuts were not crushed which is important to me. On time delivery and exactly what I ordered. Great job!

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  12. 5 out of 5 Consistently Delicious Organic Walnuts at the Best Prices

    I’ve been ordering 5 lbs of Organic Walnut every month, for months, for the healthy fatty acids and satiety at 2 ounces per day. Food to Live has the best prices for consistently delicious Organic Walnuts. I’ve tried and/or researched other vendors and can confidently say that Food to Live has the very best Organic Walnuts at the very best prices I’ve found anywhere on the internet. I highly recommend Food to Live’s Organic Walnuts.

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  13. 5 out of 5 Great organic walnuts

    Took a chance and bought the organic walnuts, 7.5 lbs. Like others I have purchased walnuts in the past from Food to Live that have not been fresh and I complained. All the other nuts purchased from Food to Live have been very good. I’m happy to report that Food to Live has got its act together and the last shipment was very fresh, large pieces. Good job Food to Live! This may be a seasonal thing since I believe the walnut harvest in California takes place in October and November. I’m ordering more today.

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  14. 5 out of 5

    These are quality walnuts! We highly recommend! Walnuts are part of our ongoing diet & this product is very fresh with a wonderful true walnut flavor! We will buy more!

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  15. 5 out of 5

    I needed to find an organic walnut source, based on the following.. http://www.naturalhealth365.com/benefits-of-walnuts-cancer-cells-1731.html After reading medical journals, and papers, I wanted to find a source that would assist, along with diet, supplements, and naturopathic care, a way of inhibiting cancer cells. A handful of walnuts a day is a definite plus!

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  16. 5 out of 5

    These walnuts are by far THE BEST a have eaten for long time. Just delicious ! Fresh and of beautiful even color . Pure joy ! Thank you !

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  17. 5 out of 5

    First time bought on line but they are great tasting and I use them incorporated in my daily breakfast, baking bread and seeded rolls or just lightly roasted as snacks. Very tasty !

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  18. One person found this helpful

    5 out of 5 EXCELLENT QUALITY

    These walnuts are huge and beautiful in color and taste. Very Pleased !!!

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  19. One person found this helpful

    5 out of 5

    Have made several purchases of these raw walnuts that are delicious and nutritious from this vendor. Delivered on time for prime and will continue to purchase from this vender again.

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  20. One person found this helpful

    5 out of 5

    Most of the time I get my nuts from this seller and I haven’t received any bad products from them. The nuts are always good, taste great. The shipment usually arrives on time except this time, this will not prevent me from getting anymore products this seller.

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  21. One person found this helpful

    5 out of 5

    Walnuts are excellent, as good as they look.

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  22. 1 out of 5 Bad experience with organic walnuts

    I agree with Tracy, Food to Live has good products and prices except for the walnuts. I ordered organic walnuts twice and both times it was poor quality, didn’t taste good at all plus they had lots of shells . Will not buy the walnuts here again.

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  23. 2 out of 5

    Every morning I eat these on my oatmeal. Every morning I crack my teeth on the shells, which are plentiful.

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  24. 1 out of 5

    I love the nuts from Food to Live, but these walnuts that we got were nothing like the picture. They were almost black in color and didn’t taste very well.

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  25. 5 out of 5

    This is a terrific product! I primarily use these walnuts to make delicious walnut milk, but I also use them to make walnut butter, spiced walnuts, for garnishes and just plain eating.

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  26. 5 out of 5

    Love walnuts! And organic, at that! I have then every morning with homemade yogurt, Food to Live Almonds, & Food to Live Brazil nuts. Organic blueberries, also, & a TBS of chia seeds.

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    • One person found this helpful

      I agree with many posts here, love ordering from Food to Live, great customer service and we only order the organic products. We thought the walnuts here were just OK, yes a couple of shells but not much, they don’t taste as sweet as others we have had. Right now Costco has a amazing product from California that is organic and it is an amazing 14.95 for lbs.

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    • One person found this helpful

      $14.95 for 2 lbs organic walnuts at costco .

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Additional Information

Weight lbs

INGREDIENTS: Organic Walnuts

WARNING: Contains Tree Nuts

Storage Time: Up to 12 months

Country of Origin: USA

Packaged in a facility that also processes Wheat

 

Healthy Eating: Tips, Facts, Plans, and Habits

Healthy Eating: Tips, Facts, Plans, and Habits

The saying “you are what you eat” might be a bit extreme, but it is indeed true to some extent. If you want to be a healthy person, you...

The Healthiest Cookies EVER

The Healthiest Cookies EVER

Author: Detoxinista.com

Serves: 12

Cookies made with 100% whole food ingredients for a healthy treat anytime.

Ingredients

  • 1½ cups raw walnut halves
  • 1 cup medjool dates, pitted (about 12)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
  • ½ cup dark chocolate chips (optional)


Instructions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla and flax egg and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
  2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
  3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.


Enjoy!

 

Raw Cacao Date & Walnut Bar

Raw Cacao Date & Walnut Bar

Ingredients

For the Frosting

  • 8 dates (about 6 ounces/170 grams), pitted
  • 1 1/2 avocados, peeled and pitted
  • Heaping 1/2 cup (40 grams) raw cacao powder
  • 3 tablespoons (60 grams) honey
  • 2 tablespoons/30 milliliters coconut or olive oil
  • 1/2 cup (50 grams) walnuts, chopped, to decorate


For the Bars

  • 3 cups (300 grams) walnuts
  • 1 cup (75 grams) raw cacao powder
  • Pinch salt
  • 1 cup (150 grams) dried fruits, such as apricots or raisins
  • 15 dates (about 340 grams), pitted
  • 1/4 cup (90 grams) honey


Method

For the Bars: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Frosting: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the bars out of the baking pan using the excess paper and place them on a cutting board. Spread the top of the bars with icing and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 bars.

These bars, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Enjoy it!

Vegan Baklava

Vegan Baklava

INGREDIENTS

  • 1/2 cup dark brown sugar or Sucanat
  • 1/2 teaspoon ground cinnamon
  • 1 cup walnut pieces
  • 1 cup shelled pistachios
  • 3/4 cup raw almonds
  • 12 sheets phyllo dough, thawed overnight in the refrigerator
  • 1/2 cup light olive oil or melted coconut oil, plus more for the pan
  • 1 cup agave syrup (or, for a non-vegan version, honey)
  • 1/2 cup cold water
  • Zest from 1 large lemon, preferably organic, removed in 1 long strip


DIRECTIONS

  1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
  2. In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
  3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
  4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
  5. Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  6. In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
  7. Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.


Enjoy it!

 

Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

  • 3/4 cup raw pecans
  • 3/4 cup raw walnuts
  • 1/4 teaspoon sea sat
  • 1/4 cup shredded coconut
  • 1 cup pitted medjool dates, packed


For the pie filling

  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
  • 1/2 cup plus 3/4 cup raw pecans, divided
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt


Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

RawVegan Espresso Brownies (Grain Free)

RawVegan Espresso Brownies (Grain Free)
Ingredients:

  • ¾ C raw walnuts
  • ½ C raw almonds
  • 1¼ C pitted Medjool dates, packed
  • ½ C unsweetened cocoa powder
  • 1 tbsp instant coffee
  • 1 tsp pure vanilla extract
  • pinch sea salt


Instructions:

  1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
  2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
  3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
  4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
  5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.

 

Recipe Source: www.fooddoodles.com

 

Buckwheat “Garden” Salad

Buckwheat "Garden" Salad
INGREDIENTS:

  • 1 cup buckwheat groats
  • 2 cups water
  • ½ tsp salt
  • ½ chayotte, finely diced
  • 12 large green olives, pitted and quartered
  • 1 small yellow bell pepper, diced
  • 1 cup broccoli florets, chopped
  • ¼ cup red onion, finely chopped
  • 50g walnut, chopped
  • ½ cup fresh dill, chopped
  • 2 tbs fresh mint, chopped
  • juice of 1 lime
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper


INSTRUCTIONS:

  1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
  2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
  3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
  4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

 

Enjoy!

Recipe source: www.thehealthyfoodie.com

 

Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts ❤️

Easy Cinnamon Apple Granola with dried apples, walnuts, pepitas, and hemp hearts

INGREDIENTS

  • 2 cups gluten-free oats
  • 1 cup walnuts, chopped
  • ¼ cup pepitas
  • ¼ cup hemp hearts
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ cup coconut oil, melted
  • ⅓ cup + 1 tablespoon maple syrup (grade b preferred)
  • 2 teaspoons pure vanilla extract
  • 1 cup dried apples or more if desired


INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, walnuts, pepitas, hemp hearts, salt, and cinnamon. Set aside.
  3. In a smaill bowl, whisk together coconut oil, ⅓ cup maple syrup, and vanilla extract. Pour over dry ingredients and stir until the oat mixture is evenly coated.
  4. Pour mixture onto baking sheet, spread, and pack down flat (using a piece of parchment or plastic wrap is an easy, mess-free way to do this).
  5. Bake for 30 to 40 minutes. Stir about halfway through, pack back down, drizzle tablespoon of maple syrup over the top, and bake for the remaining time or until granola is golden brown. If it looks like the walnuts are browning up quickly, tent a piece of foil over the pan for the remaining baking minutes.
  6. When done, granola should look golden brown. Place baking sheet on wire rack and let granola cool completely. When cool, break up granola into pieces and stir in dried apples. Store in an airtight container.

 

Recipe Source: http://amp.gs/mXqN

 

Red kuri squash soup with cumin, coriander & coconut

Red kuri squash soup with cumin, coriander & coconut
INGREDIENTS:

  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference
  • ½ cup walnuts (optional)


DIRECTIONS:

Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.

Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!

Recipe Source: http://amp.gs/ZdaH

Vegan dragon fruit cheesecake bars

Vegan dragon fruit cheesecake bars

Ingredients:

Brownie base:

  • 1 cup walnuts
  • 1, 1⁄4 cup medjool dates
  • 1⁄4 cup cocoa powder
  • pinch of salt


Dragonfruit swirl:

  • 1 cup chopped dragonfruit
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup


Cheesecake layer:

  • 2 cup cashews, soaked overnight
  • 3⁄4 cup coconut cream
  • 6 tbsp coconut oil
  • 1⁄2 cup brown rice syrup
  • 1 tsp vanilla extract juice of 1 lemon
  • 1 tsp lemon zest


Dragonfruit swirl:

  • 1 cup dried dragon fruit, soaked overnight & chopped
  • 1⁄2 cup rasperries
  • 1 tbsp maple syrup


Instructions:

1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Enjoy!

Recipe Source: http://amp.gs/lWnA