Makes 1 medium-sized round cake

Ingredients

Crust:

  • ½ cup (160g) almonds, roughly ground
  • 2 tablespoons coconut oil
  • Splash of maple syrup
  • 2-3 dates, soaked in hot water for 10 minutes

Filling:

  • 1½ cups (215g) soaked cashews*
  • ½ cup (125ml) and 2 tablespoons water, filtered
  • ½ cup (125ml) and 2 tablespoons maple syrup
  • ½ cup (125ml) coconut oil
  • 1 teaspoon vanilla
  • ¼ teaspoon Himalayan salt
  • 1 cup (90g) raw cacao powder

Step by step

To make the crust, combine nuts, coconut oil, syrup and dates until thoroughly combined. You can do this by hand or in a high-speed food processor. Press into a cake tin and refrigerate or freeze for up to 1 hour.

To make the filling, finely grind the cashews in a high-speed food processor. Then blend with all remaining ingredients until very smooth.

Pour mix over cold base. Cover or seal cake on a flat surface for about 2 hours or until very firm.

* Soak cashews in 500 millilitres of filtered water with 1 tablespoon of apple cider vinegar for a minimum of 2 hours and up to 6 hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.

NOTE: This recipe makes a 5-centimetre-deep cake. Simply double all ingredients and layer on top of each other for a double-decker cake.

Images and recipe from  by Jennifer Leckey & Judy Moosmueller (PACO Branding & Design, $24.95).