Inspired from: theelliotthomestead.com
3 cups desiccated coconut
1 cup soaked oats
2 cups ground cashews (soak overnight then whizz in a food proccessor)
4 tablespoons coconut oil
1 teaspoon Vanilla essence or 1 pod Pure Vanilla
2 cupps Raspberries (or any berry you would like to use)
1/4 Cup of honey (I use Liquid Tawari for added sweetness to the tart of the berries)
100g Cacao butter melted (you can use less and the topping will be more like a soft gooey sauce vs. setting)
Blend together and press mixture into a lined or spring hinge cake tin.
Put in freezer to chill while you make the rest of the cake
Soak Cashews over night, crush and whizz in a processor add melted coconut oil and vanilla mix and pour over the cake base.
Mix berries and honey (frozen berries and honey ina belnder also makes amazing sorbet... just saying)...
Tip in melted Cacao butter and blend untill smooth and pour over previous layers.
Place the cake int he freezer for 30 mins to set.
Keep in the fridge.