by @nourishmybliss
RECIPE | by @nourishmybliss
INGREDIENTS - BASE
• 200g dates
• 3/4 cup nuts (I used almonds)
• 1/2 cup shredded coconut
• 1/4 tsp vanilla extract
INGREDIENTS - CREAM
• 3 cups soaked cashews
• 1 cup coconut oil
• 3/4 cup maple syrup
• 1/2 cup coconut yogurt
• 1 cup plant-based milk
• Juice of 1 lemon
• zest of 1/2 organic lemon
• 1/2 tsp turmeric powder for color
INSTRUCTIONS
1. Combine the ingredients for the base in your food processor until you're left with a sticky dough. Press down evenly in a lined cake tin.
2. Blend all ingredients for the cream until completely smooth (this might take a while and works best in a high-speed blender. Stop the blender and scrape down the sides or stir the mixture with a spoon if necessary) and spoon it onto your cake base - freeze for a couple of hours to set.
3. Garnish the cake with your favorite toppings and store in the fridge before serving. I used sliced lemon, coconut whip, coconut shreds, and coconut chips. Enjoy!