1. Pulse the almonds and shredded coconut in a food processor or blender until it resembles a fine crumb.
2. 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.
3. 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.
1. 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. You may need to add a little water to help it blend.
2. Once it has reached a desired consistency pour the mixture onto the base.
3. 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.
4. 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. Enjoy!
Visit organicsisters.com.au for more healthy and delicious recipes.
By Nina Weston
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