Raw Fruits of Summer Cake

Crust:
1/2 cup raw walnuts
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and choppedFilling:
1 1/2 cups raw cashews (preferably soaked overnight and drained)
2 cups young coconut meat (or additional soaked cashews if unavailable
1/2 cup coconut water
1/2 cup raw coconut nectar
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup fresh apricots, pitted and diced
2 dried apricots, soaked until soft and drained well
1/2 cup fresh organic red raspberries
1 inch piece red beet
1 tsp rosewater

1/2 cup fresh organic blueberries and black raspberries
1 Tbsp dried lavender flowers
1-2 drops du Terra lavender essential oil (optional)

For middle cake layer:
1 cup total, raspberries (red and black), blueberries, and fresh apricot diced

For the top of the cake:
fresh red and black raspberries
1 fresh apricot, sliced
dried roses
dried lavender

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots.  Remove from the processor and set aside.  Add the second bowl and add 1/2 cup red raspberries and beet and rosewater.  Process until smooth and uniform in color and place back in the bowl. Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender.  Process until smooth and place back in the bowl.

To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful to fill the pan half full. Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops. When the filling is all used up tap the bottom of the pan on the counter to level.