Believe it or not, I found this recipe on line and for once in my life I actually did not change anything in the recipe! Next time, I probably will though. …. well, I did change one thing, I doubled the recipe. Oh, and I know, it says Pretty in Pink and its not pink, but I didn’t title it. It’s pretty in lavender. LOL! Enjoy!
My birthday was a few days ago and my daughter and her hubby came and made me my birthday dinner. I knew they both worked and even though my son-in-law told me not to do anything, I knew my daughter wouldn’t have the time to do a birthday cake let alone a raw one! So, I made this one, had the recipe for a while now and just needed an excuse to finally make it. They all liked it! My hubby ate 2 slices!
Okay, so the only changes I will make next time is, I most likely will use walnuts or pecans in the crust and will switch out the raspberries for something else, possibly blueberries. I would like a little more contrast in the colors of the layers. I also might put the lavender layer between the 2 purple layers rather than on the bottom to break it up more.
So here’s the link to the original recipe: Fragrant Vanilla Cake: Raw Pretty in Pink Birthday Cake and here’s the recipe doubled and some photos:
Raw Pretty in Pink Birthday Cheesecake
Makes one 12″ cake, should serve at least 12
1 1/2 cup shelled pistachios
12 soft medjool dates, pitted and chopped
1 cup young coconut meat (or additional soaked cashews)
1 1/2 cup raw cashew pieces (preferably soaked overnight)
1 cup coconut water
4 tablespoons agave nectar or honey
2 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/2 cup coconut oil (warmed to liquid)
To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, rosewater, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 3 bowls. Place 1/3 into the food processor and add 1 cup of strawberries. Puree until smooth and scrape back in the bowl. Add another 3rd of the filling to the food processor and add 1 cup raspberries, and puree until smooth. Add the lavender to the third bowl and stir in until combined.To assemble the cheesecake, pour the vanilla lavender filling over the crust, then smooth to the sides. Then the strawberry, then the raspberry. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.To make topping, drain cashews and blend all ingredients until smooth in a food processor, then divide into 2 bowls. Place one half back in the food processor and throw in about 12 raspberries, and blend (to tint pink). Place back in the bowl and and set bowls in the freezer about 30 minutes until a frosting consistency. Place the two frostings in pastry bags and pipe decoratively around the top and bottom of the cheesecake. Store leftover cake in the fridge.