YIELDS
16 pieces
PREP TIME
COOK TIME
TOTAL TIME
- 2 2/3 cups Raw almonds
- 4 tablespoons Coconut flakes
- 8 Pitted dates
- 1 cup and 1 tablespoon Maple syrup
- A pinch Sea salt
- 2 cups Lime juice
- 5 cups Raw cashews
- 3/4 cup Coconut oil
- 1 cup Almond milk
- 1/2 teaspoon Vanilla extract
- 4 limes worth Lime zest
- 2 2/3 cups Raw almonds
- 4 tablespoons Coconut flakes
- 8 Pitted dates
- 1 cup and 1 tablespoon Maple syrup
- A pinch Sea salt
- 2 cups Lime juice
- 5 cups Raw cashews
- 3/4 cup Coconut oil
- 1 cup Almond milk
- 1/2 teaspoon Vanilla extract
- 4 limes worth Lime zest
Directions
1. First, grab a 10-inch springform round cake pan.
2. Now, make the crust and press it into the pan.
3. Take the almonds and process them down.
4. then pour in the coconut flakes and salt and pulse in the processor.
5. add the pitted dates and 3 tablespoons of maple syrup.
6. the crust should want to stick together at this point. This is what you want. Now press the crust flat into the bottom of the cake pan.
7. Now, it’s time for the filling.
8. Grab a blender and throw in the cashews with lime juice, the rest of the maple syrup, almond milk, vanilla, and coconut oil, and blend it until it is smooth.
9. You may need to add a little water if the mixture is too thick.
10. Keep blending until the mixture is completely smoothed out.
11. pour the mixture into the cake pan and smooth out the top.
12. Finally, add more coconut flakes and lime zest to the top of the cake for decoration.
13. Put the cake in the freezer for at least an hour.
14. When you go to cut the cake, let it thaw for 15 to 20 minutes first.
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Photo: Lindsey Blakley
