base:
- 1 cup almonds (pre soaked for 10-12 hours)
- 1 cup dates
filling:
- 3 cups of cashew (pre soaked for 2-4 hours)
- juice of 1/2 lemon
- 3 table spoons cacao butter/coconut oil
- 1/2 cups agave/maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond milk
sauce:
- 2 cups strawberries
- 3-4 spoons of agave/maple syrup
equipment:
- 17cm spring-form pan, food combiner
METHOD OF PREPARATION:
- Rinse almonds with water after they have been soaked and place in the food combiner. Process until smooth then add dates and process again until the mixture is sticky. Press the mixture down into the pan to form the crust. Place in the freezer while making the filling.
- Rinse cashews with water and process in your food combiner. Add the rest of the filling ingredients and process until smooth. Pour mixture on top the crust and leave in the freezer for 6 hours.
- To make the sauce put strawberries in the blender or food combiner, add agave (how much will depend on how sweet your strawberries are) and process until smooth.
- Once the cake is frozen, defrost it and take it out of the spring-form pan.
- Pour the strawberry sauce on top and enjoy!