Ingredients:
Base:
– 1 cup almonds
– 2 cup shredded coconut
– Pinch himalayan sea salt
– 1/2 cup rice malt syrup
– 2 Tbsp cacao
Lime Layer:
– 1 cup raw cashews, soaked for a minimum of 4 hours
– 1/4 cup rice malt syrup
– 1 small avocado
– 1/3 cup lime juice + 2 tsp lime zest
– 3 lime extract drops (optional)aaqq
– 1/4 cup coconut cream
– 2 1/2 Tbsp coconut oil, melted
– Pinch himalayan sea salt
Coconut layer:
– 1 cup cashews, soaked
– 1/4 cup rice malt syrup
– 1/2 cup coconut cream
– 1/2-1 tsp vanilla extract
– 1/4 coconut oil, melted
– 1/2 tsp spirulina
Methods:
1. Pulse all the ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer.
2. Drain & rinse soaked cashews. Melt the coconut oil & set aside to cool. Combine all the ingredients in a food processor & pulse until well combined, including the melted coconut oil. Once combined pour the mixture onto the base & set aside in the freezer
3. Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients including the melted coconut oil & pulse until combine. Pour on top of the cake & set in the freezer.
4. Enjoy this cake at room temp- left out of the freezer for at least 25-30 minutes.
Delicious Recipe courtesy of:
Kath & Jade
Kath and Jade’s food journal
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