For the base:
Soak 2 cup of pecans with a cup of dates overnight
– blend with a table spoon of hemp oil or olive oil, a tablespoon of water and a pinch of sea salt.
If you are using a Vitamix or similar blender – blend in small batches to ensure the mixture is fairly homogenous.
Smooth this mixture into a 20cm cake tin, with a removable base, lined with grease proof paper. Place in freezer.
For the creamy topping
Soak 2 cups of cashew nuts and half a cup of desiccated coconut overnight.
Blend with 2 x tablespoons of water and 2 x tablespoons of coconut oil to bind.
For the decoration
Chop strawberries lengthwise so they look attractive when laid in circles onto the creamy cashew mix, intersperse with several half pecan nuts to cover the top of the cake and place a blueberry, or other contrasting berry in the middle.
Place in the freezer for 3-4 hours
Take out of the freezer 20 minutes before serving. Remove the cake tin and the grease proof paper for serving. Cut into slices when cold so that the slices maintains an attractive shape
