Ingredients

Method

• For the crust:
• 150 g cashew nuts
• 125 ml coconut oil, softened but not liquid
• 1 t lemon juice
• 1 T agave nectar
• For the topping:
• 300 g cashew nuts
• 250 ml coconut oil
• 65 ml lemon juice
• 120 g Frozen or fresh mixed berries
• 1 t salt
• 1 t vanilla extract
• 125 ml agave nectar
• Pomegrenate rubies, to garnish

Method

Ingredients

To make the crust, grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.

Press into a 23 cm springform cake tin, then freeze for 30 minutes.

To make the topping, blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.

Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.

Remove from the tin and garnish with the pomegranate rubies.