- 70 g almonds
- 4 dates
- 3 tbsp melted coconut oil
- 40 g coconut flour
- ¼ tsp salt
- 300 g cashews (soaked)
- 280 g coconut milk (shaken)
- 4 tbsp melted coconut oil
- 100 g agave syrup
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tsp LOOV Wild Blueberry Powder, LOOV Wild Cranberry Powder, LOOV Organic Blackcurrant powder, LOOV Wild Lingonberry Powder
Line an 18 cm cake pan with baking paper. Set aside.
Add almonds, pitted dates, salt, coconut flour and melted coconut oil to a food processor and blend until you get a sticky dough. Press the crust evenly along the bottom of the prepared pan.
For the filling combine all the other ingredients, except the berry powders, and blend until the mixture is silky smooth and creamy. Share the mixture equally into 4 bowls. Color each bowl with a different powder.
Pour one filling into the crust and freeze it until it makes hard. Then pour another mixture and freeze again. Do it again with the rest of the two mixtures.
Serve frozen or let it cool at room temperature. You can store it in the freezer for up to 2 weeks.
Thank you for the recipe and photo: Kadri Valsberg