Raw Berry Goodness
Ingredients
BASE
¼ cup of shredded or desiccated coconut
1 ½ tablespoons of nut butter (we used home made peanut butter)
1 ½ tablespoon of Coconut Oil (if needed)
2 cups of Raw Cashews (soaked in water min 4 hours & then drained)
1½ cups of frozen (defrosted) or fresh berries
¼ – 1/3 cup of coconut nectar or maple syrup (depending on your desired level of sweetness)
Directions
BASE
Pulse the almonds and shredded coconut in a food processor or blender until it resembles a fine crumb.
While the food processor is running add in the dates one at a time, the nut butter and the coconut oil (if needed) until it is well combined.
Pour the mixture into a spring-form cake tin lined with baking paper on the bottom and press it down to form the base. Place it in the freezer to set.
FILLING
Put the cashews (soaked & drained), berries, coconut oil, lemon juice and coconut nectar or maple syrup into a blender and blend until smooth and creamy. Depending on your food processor/blender you may need to stop it a few times and scrape down the sides with a spatula. You may also need to add a tiny bit of water to help it blend.
Once it has reached a desired consistency pour the mixture onto the base.
Place some of the whole berries on top of the cake (so they sink in a little) and place it into the freezer to set for at least 3 Hours.
Once the cake is completely set, leave it on the bench for 5 - 10 Minutes and then carefully remove it from the spring-form cake tin.
This cake is best stored in the freezer and removed 5-10 minutes before serving.