Makes a 9 inch cake |

Ingredients:
Base:
1 cup almonds
1 cup coconut flakes
10 Medjool dates, pitted (about 170g)
3 tablespoons almond butter (I use home made, which has less salt and a milder taste)
Zest of one lemon
¼ teaspoon coarse sea salt

Cream Filling:
2 cups raw cashews, soaked overnight (should expand to 2 ½ cups)
1 cup nut milk
¾ cup coconut cream
½ cup rice malt syrup
¼ cup coconut butter, softened
¼ cup + 2 tablespoons coconut oil
2 tablespoons vanilla extract
¼ cup lucuma powder
6 feijoas
Zest of one lemon
Feijoa + Kiwi Jam:
2 kiwifruit, peeled
2 feijoas
Juice of ½ a lemon
1 tablespoon 100% pure maple syrup
2 tablespoons chia seeds
¼ cup coconut flakes

METHOD:
Base:
In a food processor, blitz almonds till crumbly, then add all other ingredients and blend till the mixture holds together when you press it.
Line the bottom of a 9 inch spring form cake tin with baking paper, then pat the mixture down evenly and set aside.
Cream filling:
Depending on your blender, this mixture may be best halved and done in two batches.
Blend all ingredients in a high powered blender till smooth.
Divide the mixture into two equal portions, pour one portion over the base of the cake tin and set in the freezer.
Store the other half of the mixture in the fridge till you are ready to use it, you may like to re-blend it again for use.
Feijoa + Kiwi Jam:
In a food processor, quickly pulse all ingredients except the coconut flakes.
Fold the coconut flakes through last, and leave the mixture to set for a few minutes.
Assembly:
One the first cream layer has set, spread the feijoa + kiwi jam evenly over the surface.
Re-blend the second portion of the cream filling if you need to, and pour over the top.
Decorate with a sprinkle of coconut flakes and sliced kiwifruit. Set in the freezer, let thaw a little before serving and keep in the fridge.

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page