Here's an even creamier take on my Lemon Blueberry BlissCake with an added "secret ingredient" for an even silkier texture: pureed fresh young coconut meat. The hardest part of this recipe is removing the coconut meat from the coconut (the video tutorial I used the first time I tried can be found here). Once you have done that, the rest is about patience.
The crust is fast, but the middle layer and topping take a long time in the food processor, up to 10 or more minutes per layer. It might even take you longer if you don't have a great food processor. You could do the raspberry topping in a Vitamix or ultra high speed blender as well, but the middle layer might be too thick. With the added coconut it also sets quicker in the fridge, so you can enjoy it even faster.
Raspberry Cream BlissCake
Crust:
1c raw pecan pieces or halves
1/2c dates
1/2c raisins
Process all ingredients in a food processor until they start to clump into a ball. Press evenly with your fingertips into an 8 or 9 inch springform.
"Cream" Filling:
1 and 1/2 c macadamias nuts, soaked at least 30 min and up to 2h
1/2 c young coconut meat, pureed
1/2 c lemon juice
1/3 c coconut oil
1/4 c maple syrup
6 dates chopped1 tsp lucuma powder
Puree all ingredients in a food processor until completely smooth (approx 5-10 minutes). Spread evenly over crust.
Topping:
2 c fresh or thawed frozen raspberries
3/4 c chopped dates
Puree ingredients in food processor until smooth (approx 5+ minutes). Spread evenly over filling.
Refrigerate for 2 or more hours or until set. Store in refrigerator.
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