200 gr almonds
30 gr shredded coconut
8 pitted dates
400 gr soaked cashews (up to 12 hours) *Note 200 gr when dry
160 gr oat milk
160 gr maple syrup
1 tbsp cacao powder
2 shots of espresso
Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.
Press the crust into an 8 inch springform pan and set aside.
Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.
Decorate with your favorite toppings, could be a chocolate drizzle, berries, crushed roasted cashews or simply as is
Keep cake in the freezer, remove 15 minutes before serving
Cristina for Peas & Peace