- 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
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.