Ingredients for the base:

• 1 cup nuts of your choice (walnuts, cashews, Brazil nuts)
• 8 Medjool dates (pitted)
• 1/4 cup raw cocoa powder
• a pinch of Himalayan salt
• 1-3 tablespoons warm water

Ingredients for the cream:

• 2 cups cashews (soaked for at least 4 hours)
• 1 cup of unsweetened coconut flakes
• 3/4 cup coconut oil (melted)
• 1/2 cup raw honey
• 1 tablespoon vanilla extract
• 1/4 cup water

For decoration

• melt 40-50g of dark chocolate

Before you start making the cake, soak the cashews in water for at least 4 hours or overnight.

Substrate:

In a food processor, first chop the nuts, then add the dates, cocoa, and salt. Blend all the ingredients until you feel the mixture is sticky. If the mixture is too dry, add a tablespoon of water.

Line a 20cm round cake tin with removable sides with baking paper and press the base mixture evenly into it.

Cream:

Drain the soaked cashews and place them in a food processor or blender along with the other ingredients and blend until smooth.

Pour the mixture over the base and place everything in the freezer for at least 4 hours or overnight.

Before serving, leave the cake in the refrigerator for 2 hours or 1 hour at room temperature and decorate with melted dark chocolate.