20 min / 6-8 portions
Base: 175g of Medjool dates (finely chopped), 140g ground almonds, 100g desiccated coconut, 1 teaspoon hazelnut butter
Açaí layer: 125g frozen raspberries, 225g cashew nuts (soaked overnight), 230ml coconut cream, 3 packs frozen acai puree (300g), 1 lime (juice only), 80ml coconut oil, 75ml maple syrup
Toppings: 125g frozen raspberries, fresh thyme
For the base, finely grind the almonds and dates in a mixer, then add the coconut flakes and nut butter until a fine sticky mass is formed. Press evenly into a cake base and place in the freezer.
For the filling, mix all ingredients in a blender until a smooth cream is formed. Try and add more maple syrup or lime juice as needed. Pour the filling over the base and place in the freezer for 1-3 hours.
Serve the finished cake with frozen raspberries and some fresh thyme. Store in an airtight container in a refrigerator or freezer.