This cake is super easy to make. No bake, vegan, gluten free and refined sugar free. Save now and try later.
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 shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press 2/3 of the cookie dough as a crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, lemon juice, ground tonka and salt
Fill half of the mixture onto the crust.
Take the rest if the cookie dough mix and form "chunks". Put onto the filling and press down slightly. Proceed until all the cookie dough mixture has been used up.
Top with the rest of the filling and freeze for at least 4 hours. Preferably over night.
Decorate with fresh fruit of your choice.
This cake holds up to 6 months once its frozen.
Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂