• Base

• 1 cup Activated Almonds
• 1 cup pitted dates
• 2 tbsp Cacao Powder
• 4 tbsp Coconut Oil
• 1 cup Fine Coconut

• Chocolate topping

• 3 cups of Cashews, soaked for 6 hours or overnight
• 2 tbsp Coconut Oil
• ⅓ cup Coconut Nectar or maple syrup
• 4 tbsp Cacao Powder
• 1 tsp vanilla paste or ½ tsp Vanilla Powder
• pinch of salt

• Toppings

• 1 tbsp Cacao Powder
• ½ cup Fine Coconut
• ⅓ cup Goji Berries
• mint leaves

• Step 1 :Line a cake tin with plastic wrap.
• Step 2 :Blend in a food processor all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.
• Step 3 :Line the cake tin with the base layer – using your palms or a spoon to even it out and compress it down. Keep in the freezer while you make the second layer.
• Step 4 :Rinse your food processor and rinse the cashews well. Process the cashews first on their own until they become finely chopped and creamy.
• Step 5 :Add in the coconut nectar and coconut oil and blend again. You can add more sweetener if you have a very sweet tooth!
• Step 6 :Add the vanilla, cacao powder and salt + keep blending (removing from sides from time to time) until it becomes nice and smooth for a good 5 minutes.
• Step 7 :Take the cake tin from the freezer and spread the second layer evenly on top and chill in the freezer for 30 min or in the fridge for 3 hours.
• Step 8 :Before serving dust the cake with cacao powder, sprinkle coconut and goji berries on the outside forming a circle to make it more festive. Lay mint leaves on top or on the outside. Keeps well in the freezer, just take out 20 minutes before serving to defrost a little.