I recommend a 7-inch spring form pan or other dish. You can go up to 8-inches but I wouldn't go larger than that.For processing the berries and nuts, you can use a food processor or a high-speed blender.If you're storing the final cake in the freezer, you'll want to thaw it at room temperature for up 30 minutes. For the coconut oil, I use Trader Joe's coconut oil that has been filtered to remove almost all the coconut flavor and odor, but any coconut oil will work.For SCD, use honey only.Update on 3/29/2024: I no longer use sweetener with the top layer. I used use 3 tablespoons of honey or maple syrup but I've found the cake sweet enough and the slight tartness of the berries works well on the sweet cake. Up to you.
To make the crust layer, place the almonds, dates, and salt in a food processor (or high-speed blender) and process until the dough sticks together. For a finer crust, process the mixture longer.
In a springform pan or other pan, press the crust evenly across the bottom using your fingers.
Place the white layer ingredients in a food processor, and process until smooth and creamy.
Break the white layer into thirds. One 3rd is the white cheesecake layer.
To create the raspberry layer, add the raspberries and a 3rd of white layer to the food processor and process until smooth.
To create the blueberry layer, add the blueberries and another 3rd of white layer to the food processor and process until smooth.
For the top berry layer, place the berries in the food process and process until smooth.
Freeze for a few hours.
If you've frozen it for longer than a few hours, thaw for 30 minutes at room temperature, or until you can cut a slice with a sharp knife. You can also thaw it for a few hours in the refrigerator.