Ingredients
Crust:
2 cups raw walnuts soaked
1,5 cup pitted dates
1/2 cup shredded coconut
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Filling:
3 cups raw cashews soaked overnight
2 tbsp coconut syrup
1/2 cup coconut oil melted
2 tsp vanilla
4 tbsp lemon juice
1/8 tsp himalayan salt
Strawberry Sauce:
8 ounces fresh strawberries
1/4 cup coconut oil
1/4 cup maple syrop
Lemon juice, to taste
Directions
1. For crust: in a blender pulse walnuts a few times, add in dates and shredded coconut. Blend well. Press mixture into pan.
2. Blend ingredients for vanila cream and add mixture to the crust and smooth out. Put in the freezer while you are blending the sauce. Then top with strawberry sauce.
3. After assembly, place in freezer for at least 4 hours, then you can remove from spring form pan and transfer to fridge. The cake will get soft in the fridge, so keep it in the freezer if you want a very firm cake.
