Directions
Base:
100 g pecan nuts
100 g almonds
100 g dried apricots
1 orange (juice)
Filling:
300 g cashew nuts
50 g raw cacao
1 coconut (water)
200 ml agave syrup
100 g coconut butter
1 orange (juice)
Soak cashew nuts in advance (some hours should suffice). Process (at full power) pecan nuts, almonds, apricots and orange juice until powdered and well-combined. Press the mixture firmly onto the bottom and up the sides of the cake pan (diameter: 18 cm) and let it sit in the freezer. Throw cashews, agave, coconut water, orange and cacao into the blender jar and blend until smooth. Gently melt the coconut butter, add it to the blender jar and blend again. Pour the cream onto the base, level off evenly and put it right back into the freezer. To garnish, dice some coconut meat, cut some other coconut meat into flakes and slice the orange. After 4 hours, decorate as you please and wait 30 minutes before serving.
Author: Romina Coppola, Italy.
