Ingredients
Scale
For the crust
- ½ cup almond flour
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- pinch of salt
For the filling
- 1 cup raw cashews, soaked in water overnight then drained and rinsed before using (see Notes)
- 3 tablespoons lime juice
- Zest from 2 small limes
- ¼ cup coconut oil (melted)
- ½ cup coconut cream
- 1–3 tablespoons maple syrup (to taste)
- ¼ cup fresh or frozen (but thawed) raspberries
For the topping
- Freeze dried raspberry powder
- Fresh raspberries
- Shredded coconut
- Edible flowers
Instructions
- Preheat the oven to 350ºF.. Lightly grease a 5” or 6” springform pan, or if you don’t have one, line a small cake pan (5”-8”) with parchment paper and lightly grease.
- In a bowl, stir together all of the crust ingredients. Press in an even layer on the bottom of the pan.
- Bake for 10 minutes or until lightly browned.
- Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
- Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze-dried raspberry powder, fresh raspberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.
Notes
If you’re impatient, like me, you can let the cashews soak in boiling hot water for one hour instead of overnight.