This is a simple and delicious recipe for those with food intolerance.

Crust ingredients

½ cup pitted dates
½ cup almonds
You may need a few teaspoons of water if the mixture is too dry

Combine dates and nuts in a food processor and process until the mixture resembles fine, moist crumbs. Press the mixture into a lined 9 inch springform pan or individual serving sizes. If the mixture is too dry and crumbly, add a little water.

 

Filling ingredients

2 ½ cups raw cashews
½ cup lemon juice
¼ cup melted coconut oil
¼ cup coconut milk
Nature Sweet, honey or maple syrup, as desired to sweeten

Place cashews in a bowl and cover with water. Place the bowl in the fridge and let the nuts soak overnight. The next day drain and rinse them.

Place all ingredients into a powerful blender or food processor and blend until completely smooth. Pour the filling over the crust and place the cake in the freezer. Take it out of the freezer approximately 20 minutes before serving.