Ingredients

The following ingredients have 1 Servings
  • 1/2 cup peanuts (or nuts/seeds of choice)
  • 10-12 small dates ((see notes))
  • 4 tbsp shredded unsweetened coconut (or use more nuts of choice)
  • 1/2 tsp vanilla extract
  • 2 small avocados ((see notes))
  • 2 tbsp coconut oil
  • 3-4 tbsp maple syrup (or any other liquid sweetener)
  • Juice of 1/2 - 1 lime
  • 1/2 tsp vanilla extract
  • 2/3 cup cashews
  • 1/3 cup coconut yogurt (or 1/2 cup young coconut meat)
  • 1/4 cup coconut milk (canned)
  • 3-4 tbsp maple syrup (or any other liquid sweetener)
  • 1/2 tsp vanilla extract
  • 2 kiwis (sliced)
  • 1/4 pomegranate ((optional))

Instruction

  • Soak the cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft.
  • Process the ingredients for the crust in a food processor (pulse about 10-20 seconds) and press the crust into a lined 8-inch (20 cm) springform. Set aside.
  • Blend all ingredients for the avocado cream in a blender or food processor. Pour the cream over the crust, spread it with a spatula, and place the springform in the freezer for about half an hour.
  • Blend all ingredients for the cashew cream in a blender.It can take some time to get the cashews completely smooth, so give your machine breaks and scrape down the sides of the jug with a spatula.
  • Pour the cream over the avocado layer. Spread it with a spatula, decorate the cake with kiwi slices, or your preferred fruit. Place the springform pan back in the freezer for at least 3 hours to set.
  • Let the cake thaw (about 30 minutes) before you enjoy it.