1/2 cup raw pecans (almonds or walnuts will also work)
1/2 cup soft Medjool dates, pitted
¼ tsp sea salt
1 ½ cup raw cashews, soaked in the filtered water overnight in the refrigerator. Rinsed and drained.
1 whole vanilla bean (or 1 ½ tsp vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup coconut nectar (or maple syrup)
1/3 cup filtered water
½ cup raw cacao powder
Handful of chopped walnuts or pecans
Make the crust. Place the nuts, dates and sea salt in the food processor and pulse to chop until they are to your desired texture (you will want a finer crust than a chunky one). Test the crust by spooning out a small amount and rolling it in your hands. If the crust mixture holds together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together. Pour the crust mixture into a 6-7” spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
If the coconut oil is solid, gently heat the oil in a small saucepan on low heat until it comes to a liquid state.
Place all of the filling ingredients into the blender and blend on high until very smooth (this may take a couple minutes).
Taste the mixture. If you feel the filling needs a little more sweetness, add about 1 – 2 more tablespoons of coconut nectar, and blend.
Pour the filling into the crust and smooth it out evenly with a spatula.
Place the cake in the freezer until solid, about 4 hours.
To serve, remove from the freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve when fully defrosted. You should get 8 slices. Serve on its own, or the way I like it, topped with raw chopped walnuts or pecans! Enjoy and store leftovers in the freezer!
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