9″ baking pan with removable bottom
2 cups walnuts
1 1/2 cup of dates
1 cup of shredded coconut
1/4 raw cacao powder
2 1/2 cups of cashews
1 1/3 cup of maple syrup
1/2 cup of coconut oil
1 tbsp of vanilla
1 cup of dates
1/2 cup of maple syrup
2 tbsp of peanut butter
Pinch of sea salt
1 cup of chopped, roasted walnuts
Crust: place the walnuts in a food processor and process. Next, add dates and shredded coconut with cacao powder. Press the entire mixture to the bottom of the baking pan.
Filling: soak cashews overnight or for about 4-8 hours. Next, rinse cashews and place them with the remaining ingredients for the filling in a high speed blender or food processor and blend until smooth. Pour filling over the crust into the baking pan.
Caramel filling: place all ingredients in a high speed blender or food processor and blend until very smooth. To create the swirls on the cake, pour blended caramel in a spiral on top of the white filling. Then, using a chopstick or a knife, swirl back and forth from the white filling to the caramel filling creating an elegant swirl design.
Lastly place roasted walnuts around the cake and lightly press down.
Freeze the cake for at least 4 hours before serving. Prior to serving, remove cake and run a knife between the sides of the pan to separate the cake from the pan. Carefully transfer the cake from bottom of the pan to a cake plate if desired. Serve immediately and store leftovers in the freezer. Enjoy.