Ingredients
Scale
Crust:
- ½ C pitted dates
- 1 C chopped almonds
- 1/4 C coconut flakes
- 2 T almond milk
- 1 T maple syrup
- 1 T crushed peppermint candy canes
- 1 t cinnamon
- Toppings: chopped dark chocolate (crushed candy canes and pomegranate)
Filling:
- 2 C raw cashews (soaked in hot water)
- 1½ C coconut cream (fat part)
- 1/4 C coconut milk
- 1 t vanilla extract
- 1 scoop Vital Proteins Coconut Collagen Creamer
- Directions:
Instructions
- Begin by soaking the cashews in a bowl with boiled water. You can leave them in there while preparing the crust or leave them overnight.
- For the crust, combine all ingredients into a food processor and pulse until everything is chopped and smooth. Press crust mixture into the bottom of a 8-inch spring pan until you have an even layer at the bottom.
- After rinsing out the food processor, add in the filling mixture. Mix until thick, smooth and creamy.
- Add the filling on top of the crust and smooth it out evenly. Then, add your toppings and store in the freezer for 2-3 hours.
- Remove cake from freezer, cut into pieces and enjoy!
- Category: Dessert