Chilled cherry soup with nut crunch

Serves 4
2 oranges
300g cherries, pitted
100ml water
5 tablespoons raw acacia honey
½ teaspoon cardamom seeds
3 fresh figs, quartered
For the yoghurt
480g raw kefir, frozen
1 very ripe banana, frozen
For the nut crunch
100g raw pecans
35g raw macadamia nuts
1 teaspoon cinnamon
¼ teaspoon ground ginger
25g oatmeal
5g raw butter, melted at 35°C
4 tablespoons raw honey
In a blender, pulse the kefir and banana for 1 minute to aerate the mixture and create a sweeter frozen yoghurt When smooth, pour into a freezer container and refreeze.
Pound the nuts roughly using a pestle and mortar, dust with the spices, add the oatmeal, melted butter and honey and dry in the oven at its lowest setting or in a dehydrator at 37°C for 6-8 hours. (The crunch will last for a week in a sealed container in the fridge.)
Using a small knife, peel and segment the oranges, removing pith, seeds and membrane. Put cherries in a blender and blend until very smooth (around 30 seconds). Sieve mixture to remove lumps. Add water. Sweeten with honey, then pound the cardamom using a pestle and mortar and add it to the soup.
Divide orange segments and fig quarters between 4 small bowls and pour the cherry soup over. Scoop a ball of the frozen kefir over the soup and top with the nut crunch.

Recipe reproduced with kind permission from Raw is More by Eccie and Gina Newton, published by Kyle Books, $35.00, Photography by Issy Crocker