Cream Filling.

1. In a high-speed blender or food processor, process the nuts and almond milk until smooth. Add the honey and vanilla extract. Melt the cacao butter and coconut oil in the top of a double boiler. Pour this mixture into the blender with the other ingredients and mix well. Taste and adjust the sweetness or flavorings if you wish. Pour half of the mixture into a high-sided rectangular dish and set in the freezer for about 30 minutes. Place the rest in a bowl and reserve. Prepare the cake layer.

Cake Layer

1. In a blender, process the oat flakes, raisins, dates, coconut oil, coffee, and liqueur into a dough. Add the cacao powder, honey, vanilla extract, and salt. Mix well. Taste and adjust the flavorings.
2. When the cream filling has set a bit, bring the dish from the freezer and spoon half of the cake layer on top. Pour the reserved cream filling over the cake layer. Return to the freezer until the surface has set. Bring out and spoon the remainder of the cake layer on top and return to the freezer for a few hours.

Make the whipped coconut cream.

1. Open the 2 cans of coconut milk from the bottom and drain out the clear liquid. (Reserve this liquid for another use, such as a smoothie.) Spoon the thick coconut cream from the cans into a bowl. Beat with an electric mixer until the mixture becomes thick. Lift the mixer regularly while mixing to aerate the cream and make it fluffy. Add the honey and vanilla powder. Refrigerate if the whipped coconut cream turns too runny. Use as icing or for decorating as you would regular whipped cream. TIP! When you’re buying coconut milk, give the can a shake. If you hear splashing, don’t buy that can. If you hear a heavy slush, drop it in your basket.