by Emily Lee Angell
2 cups raw pecans (or raw macadamia nuts)
1 cup dried coconut
1/2 cup sweet dates pitted
Process the nuts, dates and coconut in a food processor on high until VERY smooth. Press into the bottom of an 8 or 9 inch spring form pan.
3 cups cashews soaked for at least one hour, chopped
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
1/2 cup water
Blend the cashews, lemon, honey, gently warmed coconut oil, vanilla, almond extract, Himalayan salt and water. Blend until smooth and adjust to taste. Pour mixture onto the crust. Remove air bubbles by tapping the pan on the table.
1 bag frozen raspberries or blueberries
1/2 cup dates
1/4 cup shredded coconut
Process berries and dates in a food processor until well blended. Do not use a blender for this if you use raspberries or the seeds will become like sand. Top your cake filling with berry sauce then sprinkle coconut on the surface. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator, serve and enjoy!