For the base
200g almonds
5 medjool dates (destoned)
150ml coconut oil (melted)
50g dessicated coconut
For the topping
250g unsalted cashew nuts
1/2 cup raw cacao powder
1 tsp vanilla essence
1/4 cup agave syrup
150ml coconut oil
50ml water
Method:
Soak the cashews in a bowl of water for an hour. You can use them unsoaked but it gives a much smoother texture if you can soak them first.
In the meantime make the base. Blitz the almonds in a high powered food processor and then add the dates, coconut oil and dessicated coconut. Blend until well combined.
Press into a non-stick springform cake tin and put in the freezer while you make the topping.
When the cashews have finished soaking, drain and rinse and then put in your food processor with the rest of the topping ingredients. Blitz until really smooth. NB if you're still left with a grainy texture you can finish off in a Nutri Bullet or Nutri Ninja to get a really creamy consistency.
Pour the mixture over the base and put in the fridge to cool for at least an hour or until ready to serve.
