Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.

Take your food processor, add the almonds and pulse them until you've almond flour. 

Take a small sauce pan and melt the coconut butter together with the coconut oil at medium heat. Be careful, both of them have a very low melting temperature.

Add the melted mix to the almond flour as well as the maple syrup. Mix again until it looks like a cookie crust.

Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.

Note: I've used my blender for the filling to get this super creamy texture.

Wash, half and remove the stones from the plums.

Cover the cookie crust layer with the halved plums. Set aside.

Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen. 

Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. :)