Oh how I love the colors of Summer fruit, especially the coral sunset colors of peaches and nectarines!
It’s a day of Second Chakra food, the creative catalyst of all of life! The Second Chakra is all creativity: from art to prosperity to sex and intimacy… all the deeply rooted facets of us that create are grounded here. The colors of orange and coral, the sense of spaciousness that comes from yoga and stretching and raw foods, the seeds and nuts that are more grounding and nourishing… all feed this energu in our life.
Today, my kitchen fun turned to a coral cheesecake that is as beautiful as it is delicious, plus vegan, gluten-free, sugar-free and raw!
You’ll need to start this a bit in advance, so start by taking 3 cups of raw cashew pieces, covering them with water in a big bowl, and letting them soak at least 3 hours, or overnight if you can.
For the Crust:
1 cup raw sunflower seeds (or other nuts if you prefer nuts)
12 juicy sticky dates, soaked for about 15 minutes in water if they’re at all firm.
1 1/2 cups coconut finely shredded, unsweetened (and raw, if you are going full-raw with this!)
a dash of sea salt.
Put 1/2 cup of the coconut in the bottom of a 9″ spring-form pan (or another pan that you prefer to use). Combine all of the above in a food processor, blender or… if you’re ambitious, by hand, to create a crumbly mix.
Take the contents of the bowl and press it atop the flaked coconut in your cheesecake pan of choice. Try to get it even and you can press extra toward the sides of the pan to get the crust up the edges of the cake a bit.
Now, drain your cashews & get started on the filling.
- 3 cups of soaked cashews (3 cups measured before you soak them)
- 1/2 cup raw honey
- 1/2 tsp sea salt
- the juice of 6 lemons, strained.
- 1/2 cup coconut cream & solids from the top of a full-fat can of coconut milk(no guar gum added) that’s been refrigerated. Only use the very solid part. The rest you can save for smoothies.
- 2 ripe peaches and 2 ripe nectarines
- 1 tsp pure vanilla extract
Put it all in your blender and whir until 100% creamy. Takes about a minute in the Vitamix if you soak the cashews well.
Pour half the mix onto the crust, then chop the peach and nectarine and layer it on top. Add the rest of the filling… then a handfull of nuts or coconut on top if you’d like.
Cover and freeze this for a few hours (I do overnight).
To serve, pull this out of the freezer and let it defrost at room temp for 15 minutes or so. It will be cold, but it warms up pretty quickly once cut. Serve with more sliced fruit… & it’s divine!!!
You can store the rest in the freezer for a few days…! xoxo Dana
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