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 INGREDIENTS

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THE CRUST

• Dates 2cups (pitted presoaked 15min)

• Raw Brazilian nuts 1/3 cup

• Raw Almonds blanched 1/3 cup

• Raw Pecans 1/3 cup

• Coconut oil 1/4 cup (melted)

• Pinch of Vanilla powder

• Pinch of Himalayan pink salt

• Spring form cake pan 9 inch

• Food processor

• Spatula

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PROCESS

• Blend all in a food processor by pressing pulse slowly and gradually until you get semi smooth texture.

• When ready, place the mixture in the middle of the cake form (you may line the bottom with parchment paper, but it’s not necessary).

• Start pressing down with spatula and eventually with your fingers to make it evenly flat.

• When ready, place it into the freezer for couple hours.

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FILLING

• Raw Cashew nuts 3cups (presoaked for 6 hours)

• Coconut oil ¼ cup (melted)

• Coconut milk ½ cup

• Pure Vanilla  extract 1tsp 

• Maple Syrup ½ cup

• Pinch of Himalayan Pink Salt

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PROCESS

• Blend all in a food processor by pressing pulse slowly and gradually first, and then on full speed until you get completely smooth texture.

• Pour into your cake form by starting from the middle spreading with spatula all the way to the edges. The 9” fill not be filled up to the top, but that’s okay.

• When ready, place it again into the freezer for minimum 6 hours.

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GANACHE

• Frozen raspberries 1 cup

• Coconut milk ½ cup (Only the thick half from the can. I recommend to use Thai brand, stored in refrigerator)

• Maple syrup ¼ cup

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PROCESS

• Blend all in the food processor until smooth.

• Remove the cake from the form but leave the bottom attached.

• Start applying the ganache from the middle with spatula all the way to the edges until even. It’s fine if it drips over the edge.

• Place it back into freezer for 2-3 hours

• Leave it outside for hour before serving and decorate with mix berries.

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Note:

This cake has to be stored in the refrigerator in a sealed container or freezer if you wish to last longer.

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