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Summer Fruit Cake FTR

Summer Fruit Cake

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Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 1/2 cup walnuts (raw)
  • 1/2 cup sprouted buckwheat (dried in the dehydrator (or additional coconut or pistachios)
  • 1/2 cup coconut (dried, finely shredded)
  • 1/8 tsp sea salt
  • 12 dates (soft medjool, pitted and chopped)
  • 1 1/2 cups cashews (raw, preferably soaked overnight and drained)
  • 2 cups young coconut meat (or additional soaked cashews if unavailable)
  • 1/2 cup coconut water
  • 1/2 cup coconut nectar (raw, or raw agave nectar or raw honey)
  • 3/4 cup coconut oil (warmed to liquid)
  • 1/2 tsp sea salt
  • 1 Tbsp pure vanilla extract (and seeds from half a vanilla bean)
  • 1/4 cup fresh apricots (pitted and diced)
  • 2 dried apricots (soaked until soft and drained well)
  • 1/2 cup red raspberries (fresh, organic)
  • 1 inch red beet
  • 1 tsp rosewater
  • 1/2 cup blueberries (fresh organic and black raspberries
  • 1 Tbsp lavender flowers (dried)
  • 1/2 tsp doTerra lavender essential oil (optional)
  • 1 cup raspberries (red and black, blueberries, and fresh apricot diced)
  • raspberries (fresh red and black)
  • 1 apricot (fresh, sliced)
  • dried roses
  • dried lavender

Method
 

  1. Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
  2. Process walnuts, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
  3. Drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy.
  4. With the processor running, add the coconut oil, and process for a minute until blended.
  5. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots. Remove from the processor and set aside.
  6. Add the second bowl and add 1/2 cup red raspberries and beet and rosewater. Process until smooth and uniform in color and place back in the main bowl.
  7. Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender. Process until smooth and place back in the main bowl.
  8. Drop the different colors of filling over the crust by the Tbspful to fill the pan half full.
  9. Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops.
  10. When the filling is all used up tap the bottom of the pan on the counter to level.
  11. Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fruit layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
  12. Garnish the fruit cake with fresh berries, and apricots, lavender and roses and serve! Store leftover fruit cake in the fridge.