White Chocolate American Flag “Cheeze”Cake
I made this for our Lake Murray Power Squadron July 4th celebration. It is the same as my birthday cheezecake except I used a blueberry puree for the filling, and cashews instead of macadamia nuts for the cheezecake part. This made a BIG cake, as you can see. Half would be plenty for normal cakes.
Recipe (all ingredients raw and organic)
First layer:
3 cups pecans
1.5 cups sunflower seeds
1.5 cups dates, pitted and soaked
1 tsp Celtic salt (to taste)
2 tsp cinnamon
1/4 cup honey
Pulse in food processor until it sticks together to make a dough. Press into bottom of springform pan that has been coated with coconut oil.
Second Layer:
2 cups fresh blueberries
2 tbs honey
Blend until smooth. Pour over cookie crust immediately. Chill in refrigerator or freezer. The blueberries will naturally congeal into a gelatin-like consistency. MUST be congealed before spreading the next layer.
Third Layer:
3 cups cashews
Juice from two lemons
1 cup agave nectar or honey
3 tablespoons coconut butter
1/2 cup cacao butter (white chocolate), melted
Celtic salt to taste
1 tsp vanilla
Garnish: Fresh blueberries and raspberries
Blend all ingredients together to make a very thick cream. I had to make it in two batches for this cake. Pour over blueberry layer and smooth with a spatula. Arrange blueberries and raspberries to make a flag, pressing the berries in well. Freeze or refrigerate immediately. Try to restrain yourself from eating the whole thing!
www.Defiant-Health.com
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We went to the cookout by boat, so I thought the bow of 'Soul Mate' was a pretty setting for the pics!
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The berries were still a little frozen, which is why they look so white.
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My American Flag Bikini is my traditional boat attire every July 4th and Memorial Day! 
American Flag Bikini
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I hope you all had a fabulous and safe 4th of July!
Be Defiant!
Christy
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