Raw Double Raspberry Lemon Dream Cake
My alarm clock went off, and I was all motivated to get my butt out the door and get a run in before the heat of the day hit. Little did I know, it already had. I laced up my shoes, and headed out the door and half way down the street I knew the 10 miles would be a struggle. The sun shined brightly in the sky as if it were taunting me "Look at you trying to run in this heat...crazy girl." And yet, I was driven to keep going. Half way through although feeling miserable and like I had ran through a sprinkler (and I hadn't), the sweat flipped off me in little drops. "You got this Amy..." I told myself. When I want to get something done, I get it done and this run was no exception. Besides...there are people out there who I knew were running longer distances than me that day and they would get it done as well. To distract myself, I started thinking about what sort of desserts I could make later.
Yes, this always puts me in my happy place. I had a large amount of glorious local raspberries both red and black and I wanted to make something beautiful and delicious with them. I was thinking either ice cream, parfait, or raw cheesecake because I was not about to heat up my house with oven usage. I decided on the cheesecake because I was feeling a little more decadent.
I know...I am a bit addicted to these raw cheesecakes lately, but seriously if you make one and enjoy some then you will be too! The truth is I crave them. Their sweet creamy consistency, the flavor of the nut crust and whatever fruit I decide to use in the filling...it is quite magical to me!
Dreaming about this luscious cake sure made the rest of my 10 miles easier. Once I completed my run, and was thankful that I did, because these are the days that build character. Not the easy ones. Did I ever feel like I deserved that cheesecake! So once I had cooled down and was sipping some ice water, I got to work! The berries made the cheesecake filling the most beautiful hues of purple and pink. I flavored it with a bit of lemon as well to balance out the sweetness with some tart. It was cool, creamy, and the perfect dessert for summer in my opinion. I almost forgot how hot it was outside.
Raw Double Raspberry Lemon Dream Cake
Makes one 6 inch cake
- 3/4 cup hazelnuts
- 1/8 teaspoon sea salt
- 3 large soft medjool dates, pitted and chopped
- 2 3/4 cups raw cashews (preferably soaked overnight)
- 1/4 cup coconut water (or filtered water)
- 1 Tbsp organic lemon zest
- 1/4 cup plus 1 Tbsp lemon juice
- 1/3 cup plus 3 Tbsp raw coconut nectar or maple syrup
- 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
- 1/2 teaspoon sea salt
- 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
- 1 cup fresh organic black raspberries
- 1 cup fresh organic red raspberries
- 1/4 cup organic red raspberries
- 1 Tbsp raw coconut nectar or maple syrup
- 1/4 cup organic black raspberries
- 1 Tbsp agave nectar
- 3/4 cup raw cashew pieces (preferably soaked overnight)
- 1/2 cup coconut water
- 3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
- 2 tablespoons raw coconut nectar or maple syrup
- 1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
- 1/4 cup coconut oil (warmed to liquid)
- fresh red and black organic raspberries for garnish
- Lightly coat a 6 inch spring form removable bottom pans with coconut oil, and line the bottoms with parchment.
- To prepare the crust, process hazelnuts and sea salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of the prepared pan, and set aside.
- To make the filling, drain the cashews and combine them with coconut water, lemon juice, 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 2 bowls. Place half back into the food processor and add one cup of red raspberries. Puree until smooth and scrape back in the bowl. Add the other half of the filling to the food processor and add one cup of black raspberries, and puree until smooth. Set aside.
- For the raspberry purees, using an immersion blender (or you can rinse out the food processor) combine the 1/4 cup red berries and 1 Tbsp nectar and puree until smooth. Set aside and repeat with the black raspberries and remaining Tbsp nectar.
- To assemble the cheesecake, drop the filling alternating between the red and black raspberry in about 1 tbspful amounts over crust in the pan, until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level). Drop some of the purees in half teaspoonful amounts over the top of the cake (reserving some for serving) and swirl with a knife to create marbling. 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, and set in the freezer about 30 minutes until a frosting consistency.
- Place cream in a pastry bag and pipe decoratively around the top of the cheesecake.
- Garnish with fresh raspberries. Store leftover cake in the fridge.