Try this delicious and easy recipe when hosting or simply for yourself !
Crust:
40 gr Almonds
1 tbsp Hot water
1/2 tsp Vanilla extract
1 tsp Coconut oil (melted)
Process the almonds in a food processor until small pieces. Then add dates and water, continue to blend until a sticky dough forms. Grease a 18 cm diameter springform pan with the melted coconut oil. Press the dough into the mold and refrigerate at least half an hour.
In the meantime prepare the filling:
1 cup soaked cashews (at least 4 hours)
1/2 tsp Vanilla extract
1/2 cup Coconut cream (solid part of the can)
4 tbsp Agave
2 tbsp Coconut oil
Process the soaked cashews in a food processor until creamy and smooth, then add in the rest of the ingredients until smooth.
Pour *half of the filling over the refrigerated crust. Place the mold in the freezer for at least half an hour.
For the pink layer:
Blend some frozen raspberries along with the other half of the filling, pour it over the white layer and put it in the freezer for another half hour.
Ready to enjoy !
My inspiration was @foodie.yuki
Love
Cristina for Peas & Peace
Peas & Peace TM 