Ingredients
For the Base
1 cup nuts ½ cup oats 10 dates (3/4 cup), pitted 1 tsp cacao powder
For the filling/topping
2 cups cashews 1 cup full fat coconut milk ½ cup + 2 Tbls rice syrup, raw honey or maple syrup 2 Tbls coconut oil 1 Tbls fresh orange juice ½ tsp natural vanilla extract 1 Tbls cacao powder raw 7 oz dairy free dark chocolate raw 2 cups fresh cherries
Method
1. Soak dates in warm water for few minutes then drain and pat dry. 2. Line the inside of the 8×8 round cheese cake pan with parchment paper or cling film. (This step is crucial because it will allow you to remove the cake easily just before serving.) 3. Add dates, walnuts, almonds, cacao powder and oats into a food processor and process until combined into a sticky dough. 4. Coat the base of the pan / pastry ring using a spatula. Pack it down into an even, flat layer. 5. Set in freezer to firm up. 6. For the filling 7. Add the cashews (drained), coconut milk, coconut oil, syrup, orange juice and vanilla into a food processor and process until the mixture is creamy, smooth and silky. 8. Take ⅓ of the mixture, add 2 teaspoons of cocoa powder and stir well to combine. 9. Remove pan from the freezer and spread the chocolate cream evenly over the base. 10. Allow to harden in the freezer for at least 15-20 minutes. 11. Take out of the freezer, place pitted cherries over the chocolate base ** and pour over the remaining filling evenly. Tap with the palm of your hand on the bottom of the pan to remove any air bubbles. 12. Place in freezer for at least 2-3 hours. 13. Remove from the freezer 10 minutes before serving. (Not recommended with 30 ° C in the shade!) 14. To garnish, melt chocolate chips over a double boiler saucepan (Do not exceed 40°C / 115°F C for raw chocolate), pour into a pastry bag and decorate as desired. 15. Refrigerate to harden for a few minutes. 16. Decorate with remaining cherries and chocolate flakes.You may dip 4-5 cherries into melt chocolate to coat and place them into the fridge to firm up.
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