Coco Cashew Berry Cheese Cake

Coco Cashew Berry Cheesecake: A Sweet Burst of Flavor with a Deeper Message
The Coco Cashew Berry Cheesecake is more than just a dessert—it’s an explosion of flavors that can make any celebration unforgettable. But beyond its indulgent taste lies an inspiration drawn from the grace and majesty of whales.

A Tribute to the Humpback Whale: The idea for this cheesecake was sparked by an image of a Humpback whale printed on a plate—an artistic reminder of the gentle giants of our oceans. Among them, Sperm and Humpback whales, once free to roam vast waters, now face a tragic decline due to commercial whaling. Despite international bans, Japanese and Norwegian whaling ships continue to exploit legal loopholes under the guise of “scientific research”, pushing these magnificent creatures toward extinction.

These whales are not just awe-inspiring; they play a critical role in maintaining oceanic and planetary balance. Their deep dives in search of krill and other food contribute to the marine ecosystem in an unexpected way. After resurfacing to breathe, they release nutrient-rich waste (“whale poop”), which nourishes plankton, the foundation of the ocean’s food web.

The Role of Plankton: Earth’s Hidden Oxygen Factory: Plankton, fed by these nutrients, is responsible for producing more oxygen than all the forests on land combined. With the Earth’s surface covered by 72% water, the majority of our planet’s oxygen comes from the ocean, not from trees. Without healthy whale populations, this delicate system is disrupted, affecting the balance of life itself.

A Call to Action: The loopholes allowing Japanese and Norwegian whalers to continue hunting these creatures must be closed. If we truly care about our planet, our atmosphere, and our future, we must act to end whaling—once and for all. These elegant beings are not just symbols of beauty and strength; they are essential to life on Earth.

Let this cheesecake be a reminder, not just of the joy of food, but of the urgent need to protect the whales, the ocean, and our planet.

? Learn more about the importance of whales in our ecosystem: Why You Should Care About Whale Poo – TED Talk by Asha de Vos

Print Recipe

Coco Cashew Berry Cheese Cake

Dessert – European

Serves: 8

Prep Time: 30 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 2 hours

A luscious, multi-layered dessert combining a nutty base with a tangy cashew and raspberry cream, topped with a refreshing berry sauce and garnished with fresh fruits, perfect for special occasions.

Ingredients

• First layer Base:
• 0.17 teaspoon salt
• 0.33 cup raisins
• 0.33 tablespoon lemon juice
• 0.33 cup walnuts raw
• 0.33 cup roasted almonds
• 0.33 cup roasted hazelnuts
• 1.33 tablespoon coconut butter
• 4 Medjool dates large soft & pitted
• Second layer Cashew Raspberry Cream:
• 0.67 tablespoon agar-agar powder
• 0.17 teaspoon salt
• Juice of 2/3 orange
• 1 drop orange essence
• 0.33 cup blueberries
• 0.33 cup raspberries
• 1.33 bars of coconut cream
• 0.33 cup rice syrup or honey
• 0.67 tablespoon finely grated orange rind
• 1.33 cups raw cashew nuts soaked for 2-3 hours
• Third layer sauce:
• 0.67 tablespoon coconut butter
• 0.67 cup coconut milk
• 0.33 cup rice syrup or honey
• For Garnish:
• 0.67 cup red currants for garnish
• 0.67 cup blueberries for garnish
• 0.17 cup ginger rice syrup or maple syrup with ginger juice for the glaze

Instructions

1st layer crust:

1

Place pitted Medjool dates, roasted almonds, walnuts, raisins, roasted hazelnuts, a pinch of salt (adjusted to 0.17 teaspoon), lemon juice (0.33 tablespoon), and 1.33 tablespoon coconut butter in a blender.

2

Blend until the mixture is nutty and reaches a moldable consistency. Periodically stop to scrape down the sides with a spatula and blend again until smooth.

3

Transfer the mixture into a ring pan lined with a cut of vegetables or rice paper that covers the base.

4

Spread the nutty base evenly and refrigerate for 2 hours until it firms up.

2nd layer cashew cream:

5

Soak 1.33 cups of raw cashew nuts for 2-3 hours in water, then drain (reserving the soaking water if desired).

6

In the blender, combine the soaked cashew nuts with the juice of 2/3 orange (updated for ingredient consistency), 0.33 cup rice syrup (or honey), a pinch of salt (0.17 teaspoon), 1.33 bars of coconut cream, and dissolved 0.67 tablespoon agar-agar powder (melted appropriately).

7

Blend until very smooth.

8

Pour half of the cashew cream over the nutty base in the ring pan and freeze until set. Retain the remaining cream in the blender for the next layer.

3rd layer berry cream:

9

To the remaining cream in the blender, add 0.67 tablespoon coconut butter and 0.67 cup fresh raspberries (adjusted from one cup) and blend until smooth. If necessary, incorporate a small amount of melted agar-agar to ensure firmness.

10

Remove the ring pan from the freezer; the surface of the second layer should be slightly hardened.

11

Pour the pink berry cream over the cashew cream and return the pan to the freezer to set.

12

Just 10 minutes before serving, drizzle 0.17 cup ginger rice syrup (or maple syrup with ginger juice) over the top.

13

Cut and serve your delectable Coco Cashew Berry Cheese Cake.

Nutrition

• 300.0 Calories
• 35.0g Carbohydrates
• 0.0mg Cholesterol
• 15.0g Fat
• 4.0g Fiber
• 6.0g Protein
• 85.0mg Sodium
• 0.0g Trans fat