- 1 cup raw whole almonds (150 g)
- 2 tablespoons raw cacao powder or cocoa powder (14 g)
- 6 dates
- 1 tablespoon pure maple syrup (30 mL)
- 1/4 teaspoon vanilla extract
- 1 1/2 cups raw cashews
- 1/4 cup + 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 cup tablespoon pure maple syrup
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup raw cacao powder
- Process the crust ingredients in a food processor and blend the filling ingredients in a high speed blender.
- Add to a cake pan and freeze for a few hours or overnight. Top with pecans.