For the filling:
- 400 g raw cashews
- 160 g maple syrup
- lemon juice
- 10 g shredded coconut
- 6 tbsp melted coconut oil
- 3 tbsp melted coconut butter
- 3 heaped tbsp cacao powder
- 1/2 tsp vanilla powder
- 4 fresh figs + some more for decoration
For the crust:
- 140 g almonds
- 40 g pecan nuts
- 35 g shredded coconut
- 2 tbsp maple syrup
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Keep in mind that the nuts will soak up water so leave room for that.
- Take your food processor, add the almonds and pecan nuts. Pulse them until you’ve almond flour. Add the other ingredients for the crust and mix again.
- Take a 8 inch cake pan and line with parchment paper.
- Press the cookie crust evenly into the pan and set aside. Note: I’ve used my blender for the filling to get this super creamy texture.
- Wash and half four figs. Cover the cookie crust layer with the halved figs. Set aside.
- Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
- Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night.
- Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.