Recipe: Fruity cocochocnut cake

Ingredients
 

Crust:

1/2 cup raw unsulphured almonds

1/2 cup hazelnuts

1 cup coconut shreds

1 cup dates

2 TBSP cacao (or unsweetened cocoa)

Filling:

1 cup raw unsulphured cashews

1 cup coconut shreds

7 medium sized, organic ripe plums or other stone fruit or berries that are in season

3-4 TBSP freshly squeezed lemon juice

1/3 tsp vanilla bean extract, alcohol free or use seeds from a pod or leave it out.

1 TBSP coconut oil

3 tsp poppy seeds

Topping: raw chocolate bits (or cacao nibs), almonds flakes, hazelnuts, fresh plum slices, or pomegranate seeds

Method:
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Add all crust ingredients to a blender and pulse until slightly sticky.

Press evenly into a pan, lined with baking paper. Place in fridge.

Blend rest of ingredients (except poppy seeds) until they form a smooth, thick cream.

Stir in the poppy seeds using a spatula. check sweetness. If needed, add rice syrup, if already too sweet, add lemon juice. Will depend on plums/fruit used.

Spoon filling into the crust and place into the fridge.

Decorate with toppings when ready to serve!

Keeps in fridge 2-3 days if not devoured immediately !!