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–+ servings
Total Time :1 hour 20 minutes
Servings: 6

INGREDIENTS
 

  • Warm toffee sauce, for serving (optional)

Base:

  • 1 cup/150 grams pitted dates
  • 1 cup/120 grams walnuts, hazelnuts, or almonds
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil, melted

Filling:

  • 2 cups/300 grams cashews, soaked in warm water for at least 30 minutes or overnight in cold water
  • ½ cup/120 milliliters coconut cream
  • ¼ cup/60 milliliters maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup/150 grams berries, fresh or thawed
  • Chocolate, grated

INSTRUCTIONS

  • Make the base by blending dates, nuts, maple syrup, and coconut oil in a food processor until sticky and uniform. Press firmly into the bottom of a 20–22 cm (8–9 inch) springform pan. Chill while preparing the filling.
  • Drain the soaked cashews. Blend cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla extract in a high-speed blender or food processor until smooth and creamy. Pour over the chilled base and smooth the surface.
  • Top with berries and grated chocolate. Freeze the cake. Remove from the freezer a few minutes before serving for easier slicing.