Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds, oats, coconut chips in a food processor and process until they are finely ground.

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Drain dates and squeeze out any excess water. Add them to the food processor along cacao and peanut butter.

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Process until mixture sticks together. Adjust sweetness.

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Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

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Place in the fridge.

Vanilla layer

Drain the cashews and place them in a blender. Add all the other ingredients:agave, cacao butter, coconut oil, lemon juice, 2 tablespoons almond milk. Blend on high speed until the mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 more tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

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Peanut layer

Drain cashews and dates and place them in a blender. Add all the other ingredients:peanut butter, coconut oil, 4-5 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

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Chocolate layer

Drain the cashews and place them in a blender. Add all the other ingredients:agave, cacao butter, coconut oil, lemon juice, 2 tablespoons cacao, 3-4 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

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Layering cake

Layer the fillings on top of the base. Keep alternating one spoon of each filling randomly over your crust until you are done.

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Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight. Store in the fridge or in the freezer.

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