Surprise someone you love with this easy breezy dream cake, especially if that special someone is YOU.
FAIRY LEMON RASPBERRY CHEESECAKE
Crust
- 2 c walnuts
- 1 c shredded coconut
- 1 c golden raisins, golden figs or candied ginger-soaked in water 15 minutes to soften
- ¹⁄ 3 t celtic sea salt
1. process everything together until coarse
2. remove from processor and place on the bottom spring form pan
3. using your hands press to flatten across the bottom of the pan
4. chill in the freezer while you make the puree next
Puree
- 2 c frozen raspberries or strawberries
- ¼ c lime juice
- 2 T raw honey or agave nectar or 3 pitted dates
1. process lightly until chunky
2. pour into crust and spread over the bottom
3. return crust to freezer while you make the filling
Filling:
- 3 c raw cashews soaked in water to soften ½ hour
- 1 ripe frozen banana chopped
- ½–2⁄3 c raw solid honey
- 3 T lemon zest + 2/3 c lemon juice (zest lemons before squeezing)
- ¼ c coconut butter
- ¼ t tumeric (for lemony color)
1. blend filling ingredients until smooth and creamy
2. pour onto the crust over frozen berry puree
3. smooth out the surface of filling
4. return to freezer to chill until firm
5. if you used a spring pan, remove sides just before serving
6. decorate with more lemon zest, coconut and flowers
