For the base
- ½ cup walnuts
- ½ cup almonds
- ½ cup dates
- Seasalt
Blend all the ingredients together until smooth and press into a pan or round cake tin (tip: place baking paper on the bottom so it’s easy to take out the whole cake later). Place in the freezer.
For the raw cheese
- 3 cups of soaked cashews
- 1 ton of shredded coconut
- Fresh vanilla bean
- 8 pitted dates
- 4tsp coconut oil
Blend all the ingredients together until smooth and creamy. Add this to the base and freeze for one hour.
For the topping
- ½ cup of frozen fruit
- Lemon juice
- Few dates
Blend together and add to the rest of the cake. Freeze for at least 3-4 hours. Defrost 20 minutes before serving.
