> 1 1/2 cup pecans, toasted
> 1 cup unsweetened shredded coconut
> 3 tbsp raw honey or maple syrup
> 1 cup raw honey or maple syrup
> 1/2 tsp salt, divided
> 3 tsp vanilla extract, divided
> 2 cups fresh or frozen cranberries
> 2 medium oranges
> 2 cups raw cashews, soaked overnight
> 1/4 cup refined coconut oil, softened but not melted
> 1 tbsp lemon juice
Line bottom of an 8-inch springform pan with parchment. In a food processor, pulse the pecans, coconut, 3 tbsp honey, ¼ tsp salt, and ½ tsp vanilla until just combined but not pasty, stopping and stirring occasionally. Transfer to prepared pan. Using wet hands, press firmly to cover bottom and slightly up sides. Place in freezer. Wash and dry food processor bowl.
In a medium saucepan, combine the cranberries and ½ cup honey. Grate zest of 1 orange into cranberries. Squeeze juice of both oranges into cranberries. Cook on medium 8–10 min., until some cranberries begin to burst, stirring occasionally. Remove from heat. Cool completely and refrigerate.
Rinse the soaked cashews and dry thoroughly with paper towels. Place in food processor, along with the coconut oil, lemon juice, remaining ½ cup honey, remaining 2½ tsp vanilla, and remaining ¼ tsp salt. Process until very smooth and creamy, stopping and stirring occasionally. Pour mixture over crust. Cover and refrigerate overnight. To serve, remove sides of springform pan and spoon cranberries on top.
Cheesecake and cranberry topping can be made up to 2 days ahead and kept, covered, in refrigerator.