BLACKBERRY COCONUT CHEESECAKE (RAW, VEGAN, PLANT-POWERED)

I promised you zebra. I deliver zebra. This cake not only looks like awesomeness, it tastes like heaven too! 100% guaranteed to wow your audience. If I had a little girl, I would make this for her birthday. If I had a boy, I would swap out blackberries for spinach, avocado and lime juice for a green and white lime coconut cake. Or mint and chocolate! Or vanilla and coffee? Aah the possibilities! I don't have kids so please can you make this for yours? You should probably definitely throw a whole zebra themed birthday party and invite me.

If you are making this for an evening occasion I suggest you soak your cashews the night before, and make it in the morning as it needs at about 6 hours to chill and set in the freezer (overnight in the fridge).

True to form, it's raw, refined sugar free and plant-powered. PLANTS! I fall more deeply in love with them every day. They do everything dairy can do, and more, and leave you feeling light, healthy and energised. Thank-you beautiful soil, sea and sky for your perfection and amazing provision! Mother nature is a generous genuis.

Okay. Check your pantry for the following:

Base
1 1/2 cups raw almonds
Pinch sea salt
1/2 cup pitted medjool dates. If using dried dates, soak them in hot water for ten minutes to soften. Drain.
3 tbsp cocoa or cacao powder
1/4 cup desiccated coconut

Coconut filling
3 cups cashews, soaked
1/4 teaspoon sea salt
2/3 cup melted coconut oil
1/2 cup coconut cream
1 tbsp melted cacao butter (optional, helps it set nice and firm)
1/2 cup honey (or maple syrup to be truly vegan)
1/2 cup lemon juice
1 vanilla bean, seeds scraped out, or 2 1/2 teaspoons vanilla paste or extract. I think Heilala Vanilla is the most delicious and supports a great sustainable industry in Tonga.
Extra water, if necessary, to achieve a thick but pourable consistency (about 1/2 cup)

Blackberry filling
2 cups blackberries (thawed)
2 cups of the coconut filling

a 7 or 9 inch spring form pan (7 inch gives you a taller cake)

Got it? Go get it! I'll still be here when you get back.

Ready to go!

Method:

Prep: Soak the cashews in water overnight or for three or more hours. Drain them of water and set aside. Soak your dates in hot water for ten minutes, and start thawing your berries.

Base: Place the cacao, desiccated coconut, almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is uniform and sticks together when you squeeze a bit in the palm your hand. Press mixture firmly and evenly onto the bottom of your springform pan. Refridgerate base while you make the filling.

Filling: Using apowerful blender (like the Optimum) or a food processor, blend all filling ingredients except for the blackberries, until silky smooth. Stop as needed to scrape it down and get it all mixing well. If you are finding the mixture is super thick, take care of your blender by adding a some water to make it easier blend and pour. 1/2 a cup should do it.

Pour half the coconut filling into a bowl. Set aside. Blend the thawed blackberries into the remaining mixture until it is well blended, and rich blackberry colour.

Need a high speed blender? I use and recommend the Optimum 9400

AND take your base out of the fridge. Now it's the fun part! ZEBRA! Here's how we do it:

One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.
One heaped dessert spoon of coconut. One heaped dessert spoon of blackberry.

And so on, until the filling is all used up and zebra comes to life.  Try not to shimmy and tap the tin, let gravity do it's thing.

Finally, cover and place in the freezer for at least 6 hours (or overnight). Then decorate, and serve!! Zebra will keep for 3-5 days in the fridge or 1 month in the freezer.

YA HUMMM