1 cup mix of nuts, f.ex. walnuts and pecan
1 and 1/2 tbsp coconut oil
1/2 tsp salt
1 and 1/2 cup cashews
1/2 cup full fat coconut milk – the solidified cream at the top
3-4 tbsp lemon juice
1 and 1/2 – 2 tsp vanilla
1/2 tsp salt
2 tbsp yacun syrup
1 tbsp chia seeds
1 tbsp water
1 cup raspberries
few drops of stevia or monk fruit (optional)
Let the cashews sit in water over night.
Following day, melt the coconut oil and drain the water from the cashews.
Whirl all ingredients for the base in a blender or food processor. Stop and scrape the sides occasionally to get the nuts down near the blades. Repeat until it’s been finely chopped.
Scoop the crust into a spring form pan, either a large one or few small ones. Press down with fingers to firmly place the crust into pan. Freeze for an hour.
Put all ingredients for the filling in a blender or food processor and let it run until the mixture is soft and silky. Stop 1-3 times to scrape the sides.
Pour the perfectly soft mixture on top of the crust and put in the freezer again for at least 4 hours.
Finally add everything for the topping into a blender or food processor and let it run until the mixture is soft and without any lumps. I don’t use sweeteners, but those who have a really sweet tooth can add stevia, monk fruit, or a drop of yacun syrup.
Pour the topping on the filling and freeze for an hour at least.
Take the cake/s out of the freezer about half an hour before serving. They are better if they haven’t been standing on the table for too long. Keeps well in the freezer for 3 weeks.
Notice that a powerful food processor or blender is needed in order for the filling to become silky.
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