Ingredients
Scale
Base
- 130g macadamia nuts
- 140g pitted Medjool dates
- 70g desiccated coconut
- 1/4 tsp salt
Filling
- 400g raw cashew nuts, soaked (1 hour) and drained
- 100g lemons, flesh only
- 50g pure maple syrup
- 120g coconut oil
- 1 tsp natural vanilla extract
- 1
pinch sea salt - 1 tsp balsamic vinegar
- 120g water
- 250g fresh strawberries
- 40g fresh blueberries, for garnishing
- 1 tbsp goji berries, for garnishing
- 1 tbsp flaked almonds, for garnishing
- 1 tbsp shredded coconut, for garnishing
Instructions
Base
- Place all base ingredients into mixing bowl and blend 20 sec/speed 9 until well combined and forms a moist dough. Press mixture into springform cake tin (22cm) and place into freezer while you make filling. Clean and dry mixing bowl.
Filling
- Place cashews, lemon flesh, syrup, coconut oil, vanilla, salt, vinegar,
water and strawberries into mixing bowl and blend 1 min/speed 9, or until smooth and creamy. - Pour filling over base and decorate with berries, almonds (optional) and shredded coconut. Place into
freezer to set for a minimum of 6 hours or overnight. - Place cake into
refrigerator to soften for 30 minutes, then remove from tin and transfer onto a serving platter to serve.
Notes
This recipe is an extract from Thermomix Vegetarian Kitchen, published with permission.
- Prep Time: 15 mins
- Cook Time: 7 hours 45 mins
- Category: Dessert
