Grind the cashews and coconut to fine crumbs in a food processor. Add the water and blend again. The mixture should easily hold together when pressed in your hand; otherwise, add another ½ tsp. water. Press into a 7″ spring form pan.
Blend all but the coconut oil and butter in a high-speed blender until smooth. Add the oil and butter, and blend again to incorporate. Separate the mixture into 4 bowls. Blend each mixture with the “colours” below until you achieve your desired shade.
Pour a bit of each mixture over the crust, swirling them together with a chopstick after completing a layer. I ended up with three layers for maximum swirled effect. Place into the freezer for at least 6 hours; then into the fridge for 12 hours before slicing.
I used about four strawberries to get the colour I wanted, and I added an extra teaspoon of coconut butter to account for the liquid. I blended this in the blender and did the same with the blueberries, but for the other two colours, I whisked them in by hand in a bowl.
Heather Pace
A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.
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