Raw Vegan Not Cheesecake - White and Chocolate Cherry

(Raw, Fermented, Gluten Free, Vegan Option)

These two cakes go together perfectly and are enjoyed by children and adults alike.  Best of all, everyone gets a thin slice of each. These are a bit different from the usual raw cheesecakes, as I add probiotic fermented goodness by using water kefir in the middle layer! 

Each cake is measured for 1 deep 9 inch springform pan or two shallow aluminum pie dishes.  

The Base (the same one from Our Birthday Cake)

• 1 Cup (around 16) de-stoned dates
  
• 1 cup of nuts (cashews, macadamia, almonds, etc...)
  
• 1 cup shredded coconut
  
• 2 Tablespoons raw cacao powder
  
• 1/2 Tablespoon vanilla powder
• 1/4 teaspoon pink Himalayan salt
  

Put in a food processor and blend well.
Put in a pie dish or tray, cover with parchment paper, then smoosh down until evenly flat on the bottom.
Put in freezer or fridge.

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White Middle Layer:

• 3 Cups cashews, soaked 2 or more hours, then drain and rinse
  
• 3/4 Cup lemon juice
  
• 3/4 Cup raw honey (coconut nectar if vegan)
  
• 3/4 Cup coconut oil, melted
  
• 1 Tablespoon liquid vanilla extract
  
• 1/4 cup of water kefir (or water) as little as needed for blending
  

Blend everything together except the cherries until completely smooth.
Add the cherries last and blend lightly, so some chunks are left for texture and flavorful bites.
Pour on top of the base, and put back in the freezer.

Top Layer:

• 2 Cups of frozen strawberries
  
• 1/2 Cup (around 8) de-stoned dates
  
• 1 Tablespoons of lemon juice
  
• 1/8 teaspoon of pink Himalayan salt
  

Blend together, then pour on top of the middle layer and out back in the freezer.

Chocolate Cherry Middle Layer:

• 3 Cups cashews, soaked 2 or more hours, then drain and rinse
  
• 3/4 Cup maple syrup or coconut nectar (or ½ ½) 
  
• 1 Cup of water kefir (or water)
  
• 1/4  + 1/8 Cup raw cacao butter, melted
  
• 1/4 + 1/8  Cup coconut butter, melted
  
• 1 1/2 teaspoon vanilla powder 
  
• 1/4 heaping teaspoon of pink Himalayan salt
  
• 1 1/2 Cup raw cacao powder
  
• 3/4 Cup frozen cherries (or unsweetened dry cherries also work)
  

Blend everything together except the cherries until completely smooth.
Add the cherries last and blend lightly, so some chunks are left for texture and flavorful bites.
Pour on top of the base, and put back in the freezer.

Top Layer:

• 1/4 Cup of frozen cherries (or unsweetened dry cherries also work)
  
• 1 Tablespoons of lemon juice
  
• 1/8 teaspoon of pink Himalayan salt
  

Blend together, then pour on top of the middle layer and out back in the freezer.

You could also add some berries, fresh, frozen or dried on the top of the cake - my daughter likes a heart shape!

Another option is to get fancy and make a 'layered' cake by doing the base, then half of the white middle layer, freeze for a while, then half of the chocolate cherry middle layer. 

Notes: You must take it out of the freezer about 20 minutes before serving so it is soft enough to cut.  It will eventually melt, so it should be eaten cold.  You can see in the photo the texture of the white is perfect, while the chocolate was still a bit frozen when sliced.  If you have leftovers, wrap the pieces individually in the freezer so it is easy to eat one piece at a time.

Credits:
http://www.therawtarian.com/raw-cheesecake-recipe
http://gliving.com/blackforest-chocolate-cheesecake-2/