Berry Coconut Cheesecake! An exquisitely fine finish to any meal! Healthy raw organic ingredients make up this beautiful appetizing desert. The combination of flavors and gorgeous presentation will ‘WOW’ everyone.

Berry Coconut Cheesecake

Frosting:
4 cups Thai young coconut meat
1/8 tsp. salt
½ tsp. vanilla extract
½ cup agave
10 drops raspberry medicine flower for culinary use
4 tbsp. melted coconut oil
2 tbsp. lecithin powdered or liquid

Directions:
Place coconut meat, salt, agave, raspberry medicine flower, and vanilla extract in a high speed blender. Blend until creamy, making sure to not overheat the frosting. While the blender is still in the process, remove the lid and slowly pour in the melted coconut oil and the lecithin. Blend until evenly distributed. Place in the refrigerator in an airtight container for 8 hours. Left over frosting can be dehydrated for 8 hours spread flat on a dehydrator sheet and flipped halfway through. It makes a wonderful fruit roll. It can also be used to decorate the cookies made from the left over crust. Be creative!

Crust:
2 cups cashews
1 cup shredded coconut
½ tsp. salt
¼ cup agave
½ tsp. vanilla extract
¼ cup melted coconut oil

Directions:
Place the cashews in a Cuisinart blender with an S blade and finely chop the nuts. Note: Do not over mix so that it turns to flower or butter. Slowly add the remaining ingredients and blend until evenly mixed. Take a 7 inch spring form pan with removable bottom and slightly oil the inside with coconut oil. Use a press to flatten the crust into the bottom of the pan until there is ¼ inch layer, making sure it is evenly distributed. Cover the pan with saran wrap and place in the refrigerator. Take the remaining crust and spread it on a dehydrator sheet, dehydrate for 8 to 10 hours, making sure you flip it halfway through the dehydration. Cut it into squares and you have wonderful cookies.

Filling:
2 cups cashews
½ tsp. salt
½ cup agave
½ tsp. vanilla extract
2 tbsp. coconut water
¼ cup melted coconut oil
2 tbsp. lecithin
15 drops raspberry medicine flower
1 ½ cup blackberries
½ cup raspberries

Directions:
Place cashews into 4 cups filtered water and soak in a large bowl for 3 to 4 hours. Drain the cashews and place into a high speed blender. Add salt, agave, ½ cup raspberries, ½ cup blackberries, vanilla extract, and 15 drops of raspberry medicine flower blending until creamy without overheating. While the blender is still running on low speed, add in the melted coconut oil and the lecithin, and blend until evenly distributed. Remove the spring form pan from the refrigerator and pour the filling into the pan. Smooth the top of the filling with a spatula and cover with saran wrap and place back into the refrigerator for 4 to 6 hours. Set aside 1 cup blackberries to use in decorating.

Decoration:
Remove the cake from the pan. Open the fastener on the side of the pan halfway. Take a knife and gently free the sides from the pan before opening the fastener completely. Remove the pan, leaving the cake on the bottom. Take a wide transfer sheet and put it under the cake and place on a serving plate. Gently take a knife and smooth the sides out gently to remove all marks left while removing the cake from the pan. Remove the frosting from the refrigerator and refer to my photograph for decoration. Place some of the frosting into a pastry bag with a Wilton 1M tip. Decorate the base of the cake with beautiful florets all around the outside edge. With the same tip, decorate all around the top edge of the cake with florets. Next, place a 2D tip on another pastry bag and continue decorating the side. Place a row of florets just below the very top row. Take the remaining blackberries and place them in circles until the whole top of the cake is covered evenly. Place a sprig of mint in the center of the top for the finishing touch. This cake will last 4 to 6 days in the refrigerator. Enjoy with friends and family!