1 ½ cup almonds
2 cups medjool dates
1 tablespoon cocoa powder
2 cups raw cashews (soaked 2–4hrs)
cup coconut cream ⅓ cup rice malt syrup, coconut nectar or maple syrup
⅓ cup fresh apple juice
2 cups your favourite frozen berries (raspberries, blueberries, blackberries)
1 frozen banana (sliced)
4 medjool dates
1 tablespoon rice malt syrup, coconut nectar or maple syrup
Make the base. Pulse almonds in a food processor and blend for a minute or so until the nuts are evenly crushed. Add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
Make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of the mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
To make the top layer simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it.
Decorate with berries and coconut yoghurt and enjoy!