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Ingredients
- Crust:
- 2 cups raw macadamia nuts
- 1/2 cup pitted medjool dates
- 1/4 cup unsweetened dried coconut
- Filling:
- 3 cups chopped raw cashews, soaked for at least 1 hour and drained
- 3/4 cup lemon juice
- 3/4 cup agave nectar
- 3/4 cup coconut oil, gently warmed to liquefy
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/2 teaspoon sea salt (optional)
- Fresh berries
Preparation
Step 1
1. To make the crust, process the macadamia nuts and dates in the food processor.
2. Sprinkle dried coconut onto the bottom of an 8- or 9-inch springform pan.
3. Press crust onto the coconut.
4. To make the filling, put cashews, lemon juice, agave nectar, coconut oil, vanilla, water and salt, if using, in a blender. Blend until smooth and adjust to taste.
5. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
6. Place in the freezer until firm, 3 to 4 hours. Remove whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
7. Once cake is defrosted, top with fresh berries