Raw Vegan Beautiful Berry Dream Cake

When I was five, it was all about the pink and purple when it came to choosing colors.  I can remember picking out decorations for my birthday party and it was all pink and purple balloons, streamers and party hats...as well as the cake!  I would always go for the pink and purple my little ponies first, dress my barbies in pink and purple, and ask to have my face painted something pink and purple...like a unicorn. 

Where am I going with this?  Well, I made a raw cheesecake last weekend and although I hadn't intended it...it was pink and purple!  When I looked at it I couldn't help but be transported back to my days of pink and purple love! Nothing wrong with that afterall, it was a good time in my life. 

The filling was pink and purple due to the berries I had pureed into it.  Raspberries and strawberries created the pink, and blueberries and blackberries the purple.  I swirled it together to create a beautiful pink and purple pattern.  It was lovely, but more importantly it was delicious, which was what I was going for! 

Although it was a raw cheesecake, I call it a dream cake because the cake was increadibly luscious and dreamy due to the cashews and coconut I had used in the base.  The berries gave it a lovely sweet flavor along with the vanilla bean I had added and the hazelnut date crust was crunchy and nutty, a perfect match for the silky filling.  I admit, I ate half the cake in one sitting.  A little embarrasing to admit, but at least it was a six inch cake, and I had the excuse that I was very hungry after a killer 3 hour workout. 

I guess I still just go for the pink and purple even if I didn't neccesarily intend to...I must just be drawn to it! 

Raw Beautiful Berry Dream Cake

Makes one 6 inch cake

Crust:
3/4 cup hazelnuts

1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped

Filling:

2 1/2 cups cashews (preferably soaked overnight)

1/4 cup plus 3 Tbsp coconut water

2 Tbsp lemon juice

1/3 cup plus 3 Tbsp agave nectar

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)

1/2 cup fresh organic strawberries

1/2 cup fresh organic raspberries

1/2 cup fresh organic blueberries

1/2 cup fresh organic blackberries

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water

3/4 cup  fresh young coconut meat
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

To prepare the crust, process hazelnuts and sea salt in a food processor until the pecans 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 prepared pan. Set aside.

To make filling, drain cashews and combine them with coconut water, lemon juice, 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 2 bowls. Place half back into the food processor and add the strawberries and raspberries. Puree until smooth and scrape back in the bowl. Place the other filling into the food processor and add the blueberries and blackberries.  Puree until smooth.  Drop the filling alternating between the pink and purple (strawberry/raspberry and blackberry/blueberry) in about 3 tbspful amounts over crust in pan,  until all is used up, sort of in a checkerboard fashion. Tap on the counter to level (keeping pan level) and swirl with a knife to create marbling. Place in the freezer or fridge until it is set, 6 hours or overnight (overnight in the fridge, but the freezer might get too hard after a few hours).

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 in a pastry bag and pipe decoratively on top of the cheesecake.