• 1 cup pitted dates
  • ½ cup nuts (any nuts will do)
  • 2 tbsp coconut oil
  • 2 cups cashews
  • ⅓ cup coconut butter
  • grated zest of 2 lemons
  • squeezed juice of one lemon
  • 4 tbsp maple syrup
  • ½ tsp turmeric
  1. Soak the cashews in cold water overnight. Or half an hour in boiling water (don't cook). Drai and rinse before starting to make the cake filling.
  2. Prepare the crust before the filling. Measure dates, nuts and 2 tbsp of coconut oil in a blender and blend to a sticky paste.
  3. Press the crust paste with your fingers in a 6-inch spring form and put the in the freezer to wait for the filling to be prepared.
  4. Put all the rest of the ingredients in a cleaned blender and pulse until the mixture in silky and smooth.
  5. Pour the filling over the crust and let to set in the fridge for overnight or if you are in a hurry, for a couple of hour in the freezer.


Author- thequeenofdelicious.com