Sunrise Raw Cake

Inspired by the beautiful morning sunrise at the time I woke up to make this cake for a beautiful little two years olds Birthday party
However if you’re organized you can make it a day or week before hand and leave it in the freezer.

With none of the MM troublemaker foods this is recipe it’s a great way to have a treat if your healing is at the point to allow some extra fats!
Recipe

For the crust:

1/4 cup dehydrated cantaloupe seeds or you can use pistachio nuts

1/2 cup ground almonds or almond flour

1/4 cup raw cashews

3 pitted dates

2 T coconut oil

1 t cinnamon

1/4 t pink/sea salt

Combine in a food processor and then press into a 9 inc spring form pan (greased with coconut oil)

For the mixture:

Soak 500grams of raw cashews overnight or at least 4 hours (use kettle boiled water to fast track). 

Blend with a T Or so to taste of maple syrup

1 T of lemon zest freshly grated

Pour half the mixture over the crust and stick it into the freezer. 

Add 1/2 cup of fresh strawberries or thawed frozen to the rest and blend well. Then pour and spread in. Each layer I popped the cake into the freezer. 

For the sunrise topping:

Combine in a blender:

2 cups of frozen mangoes thawed (or fresh)

2 B lemon juice

2 T chia seeds

Blend well and pour over, spreading over smooth then finish it with the juices of  fresh passionfruit. 

Voila! Put the entire cheesecake into the freezer for at least 3 hours, preferably overnight, you can also make this ahead of time! Its best to keep leftovers stored in the freezer. Thaw it out for about 45 min before cutting.