2 cups of raw cashews
1 cup sunflower seeds
1 1/2 cups shredded coconut
1/4 cup date syrup (or rice malt syrup)
1 tablespoon coconut oil, melted
pinch celtic sea salt
Cashews - as above
3/4 cup coconut cream
1/2 cup coconut oil, melted
1/4 pure maple syrup
3 teaspoons pure vanilla extract (or paste)
200g fresh or frozen berries - blueberries and raspberries work best
Extra fresh berries to serve
- Pop cashews in a bowl and cover with water (preferably filtered). Leave to soak for 6 - 8 hours. Drain and rinse well.
- Process sunflower seeds and shredded coconut in blender or food processor until coarsely chopped. Add date syrup, coconut oil and pinch of salt. Blend until combined and mixture sticks together when pressed with your fingers. Press mixture firmed into lined 20cm spring-form cake tin. Pop in fridge while you prepare delicious filling.
- Blend drained cashews, coconut cream, coconut oil, maple syrup and vanilla in blender for about 3 minutes or until very smooth.
- Arrange berries over sunflower seed base. Pour over cashew cream filling and smooth surface. Cover and pop in the fridge for about 8 hours - best overnight - until firm. Serve with extra berries.
Thanks to The Whole Pantry for the inspiration