12 medjool dates
1 cup raw almonds
½ coconut (shredded or fine)
½ cup gluten free rolled oats
1/3 cup cacao
2 cup raw cashews
½ cup rice malt syrup
2/3 cup coconut milk
2 T coconut oil
½ t vanilla extract
1 T lemon juice
Handful frozen berries (raspberries or blueberries will work)
1 cup 85% dark chocolate
¼ cup almond milk
Soak cashews, almonds and dates separately in boiling water for 30 minutes.
Drain almonds and dates.
Blend all base ingredients; almonds, dates, oats and coconut together in a food processor.
Press into the lined cake tin and put in the freezer.
Drain cashews and then melt the coconut oil.
Place filling ingredients; cacao, cashews, rice malt syrup, coconut milk, coconut oil, and vanilla extract into the food processor.
Blend until smooth and creamy.
Stir in the berries and pour the filling mixture onto the base mixture then set for 5 hours.
Once set, bring a saucepan to the boil and place a heat-resistant bowl/jug on top.
Break the chocolate into pieces and add it into the bowl. Then slowly pour in the almond milk until smooth.
Bring the cake out of the freezer and remove it from the tin. Then pour the topping evenly over the cake and drip it down the sides.
Add the raspberries and cacao nibs on top.