Crust:

2 cups almond flour,

3 Tablespoons agave syrup,

2 Tablespoons coconut oil,

4 tablespoons raw cacao

 ½ teaspoon vanilla powder

​

In a food processor process until it sticks together then spread at the base of a  container greased with coconut oil  and put in the freezer

​

Filling:

3 cups cashew nuts,

water

1,5 cups coconut oil

1 cup agave syrup

½ teaspoon vanilla powder

3 tablespoons raw cacao

​

Soak the cashews for at least 2 hours. Remove them from the water and blend all the ingredients, except cacao, until you obtain a smooth cream. Divide the cream in two halves, and blend one half with the cacao. Take the crust out of the freezer and with a tablespoon start pouring the creams alternating the dark cream with the other one, until you finish the ingredients.Put the cake back in the freezer for 3-4 hours. 2 hours before serving remove from freezer. Remove from the container when still frozen using a knife if necessary