- ⅓ cup activated almonds
- 2 Tbsp quick oats
- 2 Tbsp desiccated coconut
- 1 Tbsp maca root powder
- 8 Medjool dates, pitted
- 1½ Tbsp pure maple syrup
- 1. Add almonds, oats, coconut and maca to a high-speed food processor. Blitz until small crumbs have formed
- 2. Add dates and maple syrup, then pulse until a sticky ball has formed (if the mix is too dry, add more maple syrup, 1 tsp at a time)
- 3. Transfer mix to your desired cake tin (I used 2 x 4 inch round), and press down until you have formed an even base)
- 2 cups cashews, soaked 4 hours (in filtered water) then drained and rinsed
- ⅓ cup pure maple syrup
- Seeds from 1 vanilla pod (or equivalent)
- ½ cup coconut milk
- 40 grams (1/4 cup) cacao butter, melted and set aside to cool
- ¼ cup coco oil, melted and set aside to cool
- ⅓ cup raspberries
- ⅓ cup blackberries
- ¾ tsp blue matcha powder
- 2 Tbsp coconut milk (extra)
- 2 drops lemon essential oil
- 1. Add cashews, maple syrup, coconut oil, vanilla and coconut milk (the ½ cup only) to a high- speed blender. Blend on high for 1 minute, or until very smooth.
- 2. Add melted and cooled cacao butter and coconut oil to the blender, and blend for a further 30 seconds on high.
- 3. Split the mixture into thirds.
- 4. Blend ⅓ of the mixture plus the raspberries, then pour onto your base. Set in the freezer 10 minutes.
- 5. Blend ⅓ of the mixture plus the blackberries, then pour onto the raspberry layer. Set in the freezer 10 minutes.
- 6. Blend ⅓ of the mixture plus the matcha, coconut milk (2 Tbsp) and lemon essential oil, then pour onto the blackberry layer. Set in the freezer for atlas 4 hours.
- TO serve- allow cake to defrost for 10-15 mins before removing from cake tin. Enjoy straight away, or allow further time to defrost for a creamier texture.