INGREDIENTS FOR BASE:
- 1 cup walnuts
- 1 cup macadamia nuts
- 1/2 cup almonds
- (or use same quantity of nuts of your choice)
- 8 medjool dates
- 1/4 cup shredded coconut
INGREDIENTS FOR FILLING
- 4 cups raw cashew nuts (soaked overnight)
- The juice of 3 x lemons
- 1/2 cup Agave (natural sweetener found in health stores. Use more if needed).
- 2/3 Cup Bioglan Coconut Oil
INGREDIENTS FOR TOPPING
- 2-3 cups raspberries
- 2-3 tablespoons Bioglan Superfoods Chia Seeds
FOR THE BASE:
Place all ingredients in a food processor. Blend enough so that the mixture binds together when squeezed in your hand. Press mix into bottom of a spring-form cake tin and flatten out with the back of a spoon. Refridgerate.
FOR THE FILLING:
Gently melt the coconut oil over a low heat. Coconut oil has a low melting point, so placing the jar in a bowl of warm water is often sufficient heat. Any unused, melted oil will re-solidify and can be used again.
Add the oil to cashews, lemons and agave. Blend in a high speed food processor / blender until you get s mooth texture. This will take up to 5 minutes – stop and scrape the sides regularly. Once texture is creamy and thick, stop. Pour into tin over base, and place in freezer.
FOR THE RASPBERRY TOPPING:
Mash the raspberries with a fork, creating a paste. Mix in chia seeds and allow to sit for at least 30 minutes before placing on top of cake. Once topped with berries and chia seed mix, place cake bake in freezer and freeze for an hour before serving.