1CupGluten-free oats (I like to use Bobs Red Mill)
1/2CupShredded Coconut
Filling
2 & 1/2CupsRaw Cashews
1PunnetFresh Rasberries
1/3CupMaple Syrup or Raw Honey
1/2CupCoconut Cream
2tbspLemon Juice
2tbspCoconut Oil
1tspVanilla Extract
Chocolate Granaché
1CupVegan Dark Chocolate
1/4CupAlmond Milk
1/2CupFresh raspberries (this is for the topping so you can really add a mixed berry medley if. you prefer)
Instructions
For the Base
Soak cashews overnight in water or soak for at least 4 hours in warm water if your in a hurry, then drain.
Soak dates in warm cold water for an hour or water for 10 minutes and rinse out.
Blend all base ingredients until combined. Line your springform pan with baking paper and press down until even and set in the freezer while you make the filling.
For the Filling
Blend the cashews, maple syrup, coconut cream, coconut oil, lemon juice, and vanilla until smooth, then add in raspberries and stir through with a spoon (do not blend the raspberries). Pour the filling on top of the base and set in the freezer for 6 hours.
For the Granaché
Melt the chocolate gently over a double boiler on the stove.
Slowly add your milk choice and keep stirring until melted and smooth. Add more milk, if needed.
Pour the ganache on the top of the cake and smooth over evenly with a spoon, add the raspberries and place in freezer to set overnight.
To Serve
Remove cake from pan and let sit for about half hour before cutting with a large sharp knife to desired size priced. Decorate with a little more elements of your choice to fancy it up. You could use mint leaves to bring some greenery in, or even edible flowers and serve.
Notes
I like to use fresh berries as this goes back into the freezer, so Im not one to use frozen raspberries that are defrosted, then re-frozen again but Im sure you can if you wanted to.