Coco Cashew Berry Cheese Cake

Instructions

1st layer crust

• 1)

  To make the crust place in a blender pitted Medjool dates, roasted almonds, walnuts, raisins, roasted hazelnuts, a pinch of salt, lemon juice, and 2 tablespoon coconut butter.

• 2)

  Blend until it’s nutty and reaches a moldable consistency.

• 3)

  As you blend much of the nuts will stick to the side of the blender, Stop the blender, using a spatula push down into the middle, and blend again until you get the right smooth nutty crust base.

• 4)

  You may have to do this operation several times at slow speed work with patience no hurry. If you blend too much at high speed, the nuts will turn into a paste that’s not what you want.

• 5)

  Take a ring pan and place the cut of vegetables or rice paper at the bottom that covers the whole base.

• 6)

  Place the nutty base and spread it out evenly and place it in the refrigerator for 2 hours to allow the base to get firm harden.

2nd layer cashew cream.

• 1)

  Soak two cups of the cashew nuts for 2-3 hours in water and after soaking discard all water or save it for soup or something else.

• 2)

  Using the same blender place all soaked cashew nuts into a blender, add the juice of one lemon, 1/4 cup rice syrup, stevia or honey, pinch of salt, one bar of coconut cream, Add the half cup of melted agar-agar, and then blend all ingredients until very smooth.

• 3)

  Agar-agar will keep the dessert firm after you remove it from the freezer.

• 4)

  Pour half cashew cream into the ring pan with the nutty base and place into the freezer to allow the layer to harden.

• 5)

  Leave the rest in the blend for the third layer.

3rd layer berry cream

• 1)

  In the balance of the cream remaining in the blender add 2 tables spoon of coconut butter with one cup of fresh raspberries and blend until smooth, you will have a lovely pink cream and add the liquid agar-agar.

• 2)

  Remove the ring pan from the freezer; the surface of the second layer must be slightly hard.

• 3)

  Pour the pink cream into the ring pan with cashew cream and place it into the freezer to allow the layer to harden.

• 4)

  Ten minutes just before you serve use ginger honey syrup to glaze the pie.

• 5)

  Cut and serve your Yummylicious Coco-berry pie.