Instructions

• Blend the nuts in a food processor until fine.

• Add the oats and blend for 1 minute

• Add the dates and blend for 1 minute

• Add the coconut oil and blend for 1 minute

• Place the dough in an 8” cake mould (I use a silicone one)

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• Blend the cashew nuts in a blender and the water for 1 minute

• Add the maple syrup and melted coconut oil and blend for another minute

• Add the remaining ingredients and blend until the mixture is smooth and creamy (approximately 1 minute depending on your blender)

• Pour the mixture onto the cake base and place it in the freezer for ½ hour

• Blend the strawberries and xylitol in a food processor until the mixture has a runny jam consistency (approx..1 min)

• Add the chia seeds and blend for another 30 seconds

• Let the mixture rest for 15 mins until the chia seeds have thickened the mixture

• Pour the mixture on top of the middle cake layer in the desired pattern and decorate with fresh berries

• Chill the cake for at least 2 hours in the freezer

• Defrost 2 hours before serving

• Store in the fridge for up to 5 days​