Coco Cashew Berry Cheese Cake

The inspiration for this pie came from the image of this beautiful Humpback whale printed on the plate. HUMPBACK whales and many other species are disappearing from our oceans. One of the main responsibility for the dwindling population of these magnificent mammals is commercial whale hunting. The Japanese and Norwegian whaling ships hunting them into extinction. On the guise of “Scientific research.” How long are we, as responsible human beings going to allow this brutal ruthless act of killing of our graceful friends to be slaughtered?

One of the key functions of these beautiful creatures of the oceans is. They dive very deep in searches of food like krill and other foods they eat, then they come back up to the surface to breath. During their time on the surface, they have to poop, what they have eaten and they poop plenty. 🙂  Most of these “whale poop” is a very important part of the ecological system of the ocean which enables the Plankton’s on the surface of the ocean to grow by feeding on it. The plankton contribution to produce oxygen for the atmosphere, is invaluable for our planet, without oxygen, all life form on earth dies.

Planktons produce more oxygen to the atmosphere than all the plants combined. We have the earth covered with 80 percent of water. There is more oxygen coming out of the ocean than all the forest on the land which is approximately 20%. The merciless Japanese and Norwegians continue to kill our biggest friends on earth, based on false scientific research pretence. As they have found a loophole in the moratorium that “BANS”. Whaling must be stopped at all cause period. For their pleasure of their palate and gaining financial benefit, we cannot allow them to continue to destroy our planet indirectly.

We all have a responsibility to stop this wanton slaughter of our humongous elegant friends of the Oceans.

Coco Cashew Berry Cheese Cake

Print Recipe
Serves: 12 Cooking Time: 1 hr 30 min


  • First layer Base
  • Pinch of salt
  • 1/2 cup raisins
  • Juice of half a lemon
  • 1/2 cup of walnuts raw
  • 1/2 cup roasted almonds
  • 1/2 cup roasted hazelnuts
  • 2 tablespoon coconut butter
  • 6 Medjool dates large soft & pitted
  • Second layer Cashew raspberry Cream
  • 1/2 cup water
  • 1 tbsp agar-agar powder
  • pinch of salt
  • Juice of one orange
  • 2 drops of orange essence
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 2 Bars of coconut cream
  • 1/2 cup of rice syrup or honey
  • 1 tablespoon of finely grated orange rind
  • 2 cups raw cashew nuts soaked for 2-3 hours in water(or longer does not matter)
  • Third layer sauce
  • 1 tablespoon coconut butter
  • 1 cup of coconut milk
  • 1/2 cup of rice syrup or honey
  • For Garnish
  • 1 cup of red currants for garnish
  • 1 cup blueberries for garnish
  • 1/4 cup ginger rice syrup or maple syrup with ginger juice for the glaze



1st layer crust


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


Blend until it's nutty and reach a moldable consistency.


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


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 a not what you want.


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


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.


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.


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.


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


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


Leave the rest in the blend for the third layer.


3rd layer berry cream


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 a lovely pink cream and add the liquid agar-agar.


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


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


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


Cut and serve your Yummylicious Coco-berry pie

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