by @therawberry
RECIPE | by @therawberry
INGREDIENTS - CRUST
• 140 g almonds
• 40 g pecan nuts
• 35 g shredded coconut
• 2 tbsp maple syrup
INGREDIENTS - FILLING
• 4 fresh figs + some more for decoration
• 400 g raw cashews (soaked overnight)
• 160 g maple syrup
• 20 g lemon juice
• 10 g shredded coconut
• 6 tbsp melted coconut oil
• 3 tbsp melted coconut butter
• 3 heaped tbsp cacao powder
• 1/2 tsp vanilla powder
INSTRUCTIONS
1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with the nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
2. Take your food processor, add the almonds and pecan nuts. Pulse them until you've almond flour. Add the other ingredients for the crust and mix again.
3. Take an 8-inch (20cm) cake pan and line with parchment paper. Press the cookie crust evenly into the pan. Wash and half four figs. Cover the cookie crust layer with the halved figs. Set aside.
4. Note: I've used my blender for the filling to get this super creamy texture.
5. Drain and wash the cashews. Add them to your blender along with the other ingredients for the filling. Blend well.
6. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably overnight. Remove from the freezer one hour prior to eating. Enjoy!