Happy Mothers Day to all the mommys out there! I hope you're being pampered today. My mom is traveling so unfortunately I won't be celebrating with her.
Instead I hiked up the little mountain (if it can be called that) in town with J. Have to walk the train tracks that sit over the lake to the that path that leads up the mountain.
Here we are halfway up, last October.
Yesterday I made this tasty mini raw lemon berry swirl cheesecake (HERE and HERE) with leftovers from an order for a larger 12" cake. I've been making this cake for years but this is my first time posting the recipe. It's delish! Sweet, lemony, and perfect for the warm weather.
Lemon Berry Swirl Cheesecake
Makes one 12" cheesecake
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
1 teaspoon pure vanilla
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
3 cups cashews
3/4 cup + 2 tablespoons lemon juice
2/3 cup agave or other liquid sweetener
Pinch of salt
Lemon zest (from all juiced lemons)
1 cup melted coconut oil
4 cups mixed berries
Blend all except the oil and berries in a high speed blender (may need the tamper).
Add half of the oil and blend again until completely smooth.
Transfer 1/2 - 2/3 cup of the mixture to a small bowl.
Add all the berries and other half of the oil back to the mixture in the blender and blend until smooth.
Pour the filling evenly over the crust.
Pour blobs of the lemon cream on top.
Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.
Chill in the fridge for at least 8 hours, or overnight.
Garnish with berries or whatever else your heart desires!
What special things are you doing for your mom today?
A few days left to enter to win a jar of Rawtella in a flavor of your choice!