Ingredients
Crust:
1 1/2 cups pecans or walnuts
1 cup pitted, packed medjool dates, chopped
Filling:
1 1/4 cup almond milk
1 1/2 cups cashews
1/3 cup raw honey
2 tsp pure vanilla extract
1/4 cup plus 1 Tbsp melted coconut oil
2 cups mixed berries, set aside
(raspberries, blackberries, blueberries)
Methods/steps
Crust:
1) In a food processor, grind the nuts and dates together into a slightly sticky dough. Add 1 -2 tsp water if needed.
2) Press into the bottom of a 6” springform pan, or into a pie plate.
Filling:
1) Blend the first four ingredients until completely smooth. Add the coconut oil. Continue blending until incorporated. Transfer 1 cup of this mixture into a bowl.
2) Add the berries to the remaining cream in the blender and pulse the berries until they start to break down, keeping some texture. Transfer the berry mixture into a bowl.
Assembly:
1) Pour half of one cream onto the crust. Pour the other half on top. Continue, pouring the first cream on top, followed by the second.
2) Now, with a knife, swirl the two creams together into a pretty pattern.
3) Chill the cake for a few hours, or until firm.
