• ½ cup of almonds

  • 2 tablespoons desiccated coconut

  • ¾ cup medjool dates

  • 1 tbsp raw cocoa powder

  • 1 tbsp agave

  • 1.5 cup cashews, soaked overnight (8 hrs min)

  • 2 tablespoons coconut oil, melted

  • ½ cup coconut milk

  • ½ cup fresh lime juice

  • Zest of one lime

  • 4 tablespoons of agave


  1. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor

  2. Add almonds, desiccated coconut, dates, cocao and agave and pulse into a fine grain.

  3. Press the mixture into an 20 cm springform pan and push down firmly until it is well compacted and even. Put in the fridge to set.

  4. Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and agave and blend well until the mixture is smooth and creamy. Taste and add more agave if sweeter cake is preferred.

  5. Pour mixture onto the base. Set in the freezer for at least 30 minutes before serving.

  6. Garnish with shaved lime zest and dehydrated (or just sliced) citrus.