RECIPE

INGREDIENTS

BASE

• 2 cups almonds
• 1 cup shredded coconut
• 1 cup dates
• Tsp vanilla extract
• Pinch of salt

WHITE CHOCOLATE LAYER

• 2 cups cashews (soaked for at least 4 hours)
• 3/4 cup cacao butter, melted
• 200ml coconut cream
• 2 tbsp maple syrup
• Tsp vanilla extract
• Pinch of salt

STRAWBERRY LAYER

• 2 cups cashews (soaked for at least 4 hours)
• 200ml coconut cream
• 2 tbsp maple syrup
• Tsp vanilla extract
• 1 1/2 cups strawberries
• Extra strawberries, for topping
• Blueberries, for topping
• Dried rose petals, for topping

METHOD

Grease a springform cake tin with a little coconut oil.

For the base, blend all ingredients in a high powered food processor until they all come together. Press into the bottom of the cake tin to form an even base layer. Set aside.

For the white chocolate layer, blend all ingredients until smooth. Pour over the base and place in the freezer to firm up a little while you make the strawberry layer.

For the strawberry layer, blend all ingredients until smooth. Pour over the white chocolate layer and smooth over.

Top with desired toppings and place in the freezer for about an hour to firm up. You can store this cake in the freezer until needed, but make sure you take it out around 30 minutes before serving to soften. Alternatively you can store in the fridge for a softer texture.