Need we say more?? We both have a real sweet tooth so come 3/4 in the afternoon, we are wanting something with our herbal tea and this is a perfect afternoon treat… We had made a massive batch of cashew yoghurt and had loads leftover so we thought, what can we use it for? And we came up with this. It’s easy to make, but takes some time because you have to do each layer separately.
We love using acai berries for their anti-oxidant powers so we wanted to make a super-berry topping, next time we’ll do chocolate!
1 cup almonds
Quarter cup pecans
1 tbsp coconut oil, melted
Pinch of Himalayan salt
Middle layer – Cashew cream:
1 cup cashews
1 and quarter cups purified water
2 tsp organic natural maple
1 tsp vanilla essence
1 frozen banana
Quarter cup of freshly frozen blueberries (blueberries bought pre-frozen have too much water)
The cream from the top of a can of coconut milk
4 acai berry capsules (we used Organic Burst)
1 tsp organic natural maple syrup
Before you start any of this, you must soak your nuts. Soak almonds and pecans for the base in one bowl, and the cashews for the middle in two separate bowls and leave to soak in purified water for AT LEAST 4 hours. Soak overnight if you can. Do not omit this step.
Once the nuts are ready, drain and rinse the almonds and pecans and put them in the blender with the dates, coconut oil and salt. Once combined, flatten this base layer into the base of a smallish springform cake tin and put it in the freezer while you make the middle layer.
For the middle layer, rinse your cashews then put them in the blender with the water and blend for around 7-10 minutes. You need it to go super smooth and creamy. If you have a high-speed blender like a Vitamix, the mixture will heat up like a soup, don’t worry. After around 4 minutes of blending, add the rest of the ingredients and proceed to blend until completely smooth like a yoghurt. Leave it by the window until it cools then pour it over the base layer and put back in freezer. Leave it in the freezer for an hour
Now make your top layer by simply blending all the ingredients. Once the middle layer is firm enough, pour top layer on top and put back in freezer for the last time for around 45 minutes or until firm.
When you take it out, you may need to wait 15 minutes until it is ready to push out of the cake tin and you could use a sharp, thin knife to cut around the edges to help you.
Leave it to melt a little bit and serve straight away or put in fridge and serve from fridge once it’s a little softer.
We hope you love it as much as we do!
Lauren & Raine