A cake made with a pumpkinseed and fig base crust, a smooth and creamy vanilla and strawberry cheesecake filling, split with fresh raspberry and coconut rough, and topped with chocolate and green matcha cream. Highlighted with house made dehydrated strawberries and golden kiwi fruit pieces.[br][br] To make the dried strawberries and kiwi fruit, simply slice into ¼ inch slices, pop on a dehydrator tray, and dehydrate at 38°C (100°F) for 10-12 hours. Do this before beginning to ensure the fruit is dried.[br][br] The base requires dried figs that have been soaked overnight. Cover the figs with filtered water, and the next day drain to be ready to use. Factor this in before beginning.[br][br] All cashews used to make the cupcake need soaking overnight, then draining and rinsing the next day. This is not only to soften them and make them easier to cream in the blender, but to help minimize the nutritional inhibitors and toxic substances found in nuts when we ingest them. To do this, simply measure the cashews into a bowl, cover with filtered water, cover the top, and leave over night. Then rinse and drain the next day before use.[br][br] I liked how I created a recipe from components of different desserts that I like, such as the raspberry coconut rough that can be found in cherry ripe slice, and like always, used local and seasonal produce and ingredients. My mum often says raw desserts are too complicated and ‘strange’ to make (she is not vegan). This recipe would be great for someone like her.