Coco Cashew Berry Cheese Cake is the ultimate sweet burst of flavors that will make any party memorable.
Humpback whale: The inspiration for this pie came from the image of this beautiful Humpback whale printed on the plate.
SPERM and HUMPBACK whales and many other species are the gentle giants on our planet which once roamed the oceans freely. The dwindling population of these magnificent mammals is commercial whale hunting. The merciless slaughter by Japanese and Norwegian whaling ships hunting them into extinction on the guise of “Scientific research.” These great mammals play a vital role in the ocean and our planet’s ecological balance.
One of the key functions of these beautiful creatures of the oceans is they dive very deep in search of krill and other foods. They eat, then they come back up to the surface to breathe. 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 significant part of the ecological system of the ocean which enables the Plankton’s on the surface of the oceans to grow by feeding on them. 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 in the atmosphere than all the plants combined. We have the earth covered with 72 percent of water. There is more oxygen coming out of the ocean than all the forests on the land, which is approximately 20%.
As the Japanese and Norwegians use a loophole in the moratorium that “BANS” based on ” scientific research”. Whaling must stop at all-cause period. Permitting these two nations to continuously kill whales is directly destroying our planet.
All of us are responsible for stopping this wanton slaughter of our elegant friends of the Oceans.
Coco Cashew Berry Cheese Cake
Ingredients
- First layer Base
- 1/4 tsp salt
- 1/2 cup raisins
- 1/2 tbsp lemon juice
- 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
- 1/4 tsp 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
Instructions
1st layer crust
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.
Blend until it's nutty and reaches a moldable consistency.
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.
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.
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 have a lovely pink cream and add the liquid agar-agar.
Remove the ring pan from the freezer; the surface of the second layer must be slightly hard.
Pour the pink cream into the ring pan with cashew cream and place it into the freezer to allow the layer to harden.
Ten minutes just before you serve use ginger honey syrup to glaze the pie.
Cut and serve your Yummylicious Coco-berry pie.
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