Raw Vegan Mulberry Cheese cake

INGREDIENTS

Cake:

• 3 cups dried white mulberries, ground (I just put them into my food processor  and processed into a fine crumble first)
• 2 cups medjool dates {pitted + presoaked to soften and then strained. Note: soak for a few hours in warm water, or cover with boiled water and soak 15-20 minutes if you don’t care for the recipe to remain raw}
• ¾ cup alkalized cocoa powder (strongly recommend against using raw cacao — see comments section for explanation)
• ¼ cup maple syrup (or agave, etc.)
• 1 tbsp lemon juice
• pinch of salt
• 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
• Optional: 2 tbsp neutral tasting coconut oil, softened (only add if you want the cake extra firm, otherwise it will work just fine without)

Topping Layer:

• ½ cup coconut oil, liquified (but not hot!)(use non-dairy butter instead for a softer frosting)
• ¼ cup cocoa powder
• 3 tbsp maple syrup (or agave, etc.)
• 1 tsp pure vanilla extract

Optional Toppings:

• cacao nibs
• dried white mulberries
• salt flakes
• dried lavender or other edible dried flowers