1½ cups almonds
1 teaspoon cinnamon
1 cup medjool dates
¾ cup coconut milk
2 heaped cups cashews
2 teaspoons cinnamon
8 medjool dates
3 ounces white chocolate (optional vegan) + more for sprinkling on the cake
1 tablespoon organic vanilla powder
Use a blender or food processor to combine the almonds, medjool dates and cinnamon. Process until you have a crumble texture. Do not over-process or it will end up too smooth. Just a crumbly texture is ideal.
Press this base mixture into a 7 inch springform that you have prepared with parchment paper or greased a little with just a bit of coconut oil.
Combine the cashews, cinnamon, coconut milk, medjool dates and optional organic vanilla powder in the blender or food processor. Process this time until really smooth.
While the blender is running, melt the white chocolate in a microwave or just on the stove with water. Fold the melted chocolate into the filling. Pour the filling onto the base and finish with some more chocolate sprinkles.