A colourful and delicious summer cake
Raspberries are amazing. They are high in nutrients and antioxidants, low in sugar and high in fibre, and good for the brain. I have added to the preparation few drops of Lemon essential oil as a final touch to enhance evn more the taste. Do you know that the Young Living Culinary Selection comprises 34 oils? They can be used in food or beverages to enhance every aspect of your life.
This cake is gluten and dairy free, raw and vegan 
Ingredients
Base
- 1cup Raw almonds
- 1/2 cups shredded coconut
- 1/2 or more cup Medjool dates
- 1 pinch sea salt
- 1 drop Lemon Essential Oil
Cheesecake
2 cups of cashew nuts (soaked for at least 5 hours and rinsed)
3/4 cup lemon juice
1/3 cup coconut or maple syrup
1/3 cup coconut oil
2 cups raspberries defrosted 1/3 cup Coconut cream
1 drop Young Living Lemon essential oil
Method
Process all the base ingredients until well mixed but still airy.
Prepare a cake pan by either putting a light layer of shredded coconut or baking paper to prevent the crust from sticking to the bottom. Then press the mixture down to form the base.
Place all Cheesecake ingredients except raspberries in a high speed blender and blend on high until very smooth.
Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining cheese and blend until smooth. Pour onto the top,. Add if you wish few raspberries to decorate. Place in freezer until solid. Take it out 20/30 minutes before to serve it.
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