- 1/2 cup almonds
-
1/2 cup pecans
- 6 pitted Medjool dates, soaked until soft
- 1/4 cup cacao
- 1/4 cup agave nectar
How to make crust:
- In a food processor, grind the almonds and pecans into a flour.
- Add the dates and process until well combined.
-
Add the cacao powder and agave nectar and process until the mixture starts to stick together.
- Divide the mixture into two parts.
Filling Ingredients:
- zest of 4 Oranges
- 2 cups cashews - soaked for 2 to 4 hours and drained
-
1 1/4 cups melted coconut oil
- 1 cup freshly squeezed orange juice
- 2/3 cup raw Agave Nectar
How to make it:
- Combine all ingredients in a high - speed blender or food processor and blend until completely smooth.
How to make the cake:
- Transfer half of the crust to a 7 - inch pie plate lined with parchament paper. Make sure you press the mixture firmly.
- Pour half of the cashew filling over the crust, spreading it evenly with a spatula.
-
Sprinkle rest of the crust over the cashew cream.
- Very carefully pour in the remaining filling mixture.
- Top with the zest oranges.
- Chill the cake in the refrigerator for 6 to 8 hour or overnight, until the filling has set.
-
Serve cold.
