I made this cake a while ago for my fathers birthday. I wanted it to be raw because he likes raw food, and because it is so easy to make, even with a baby crawling around your legs the whole time. There really isn't any seasonal fruit yet in these parts so after scouting four (yes, four) stores I finally decided to go with imported berries, In the end they turned out lovely indeed!

Pine nuts add a completely new note to a well known cashew raw cheese cake. The taste of pine nuts blends so well with lemon zest and tangy berries. I don't want to brag, but I really want to share this one little comment about it: "this cake is so good you don't want to eat it, because then it's gone".

Raw cheese cake with pine nuts and berries

filling
1/2 pine nuts
1,5 cup cashews
juice of two lemons
1 tablespoon coconut oil, melted
5 tbs agave nectar (or more, to taste)
zest of one organic lemon
pinch real vanilla powder
water as needed

topping
1/2 cup blueberries
1/2 cup raspberries
1 cup strawberries
agave nectar as needed

decorations
edible flowers such as violets, lavender, daisies, roses, etc.

If you're not blessed with a super high speed blender like I am not, it is best to gring each ingredient individually.

In a blender or a food processor grind almonds, transfer into a bowl and put aside, then turn soaked dates into paste using your blender or food processor. Add a pinch of salt and mix all the ingredients into dough-like ball. Lightly grease a cake pan with coconut oil,. then press your dough into it with damp hands. Store in the refrigerator.

Grind pine nuts and cashews in a coffee grinder, transfer them into a bowl and add lemon juice, agave nectar, coconut oil, vanilla and lemon zest. Mix well and spread the raw cashew and pine nuts cake filling onto the crust. Smooth it out with a damp spatula.

Put in the freezer for 15 minutes then transfer it into the fridge.

Right before serving, arrange berries on cake, sweeten a bit with a few drops of agave nectar if desired, and decorate with edible flowers.