CRUST INGREDIENTS

8 dry figs or dates

130gr walnuts or almonds

½ tsp cinnamon

Pinch of salt

¼ tsp cardamom

Orange & zest

1 tbsp cacao nibs

CACAO FILLING

400gr soaked cashews (5 to 8 hours or 10 min in hot water)

1 tbsp coconut oil

1 tbsp raw honey
,
200gr coconut cream
2 tsp vanilla extract

½ vanilla bean

2 tbsp cacao

ORANGE FILLING

300gr soaked cashews (5 to 8 hours or 10 min in hot water)

1 tbsp coconut oil

1 tbsp raw honey

Juice of 2 oranges

1 tbsp turmeric

TOPPING

Half figs of the season

Dehydrated orange & slices
Fresh mint

CRUST METHOD

Pulse all the ingredients together in a food processor, until becomes a paste. Press the dough into the base of a silicone mold. Flatten it into a smooth layer and place it in the freezer while making the filling.

FILLING METHOD

Add all the ingredients in a food processor, per layers. Be patient for 5 or 10 minutes and help it scraping the sides, so there are not chunks of cashews left. When smooth, pour the filling on top of the dough base, and place it back to the freezer. Repeat the same process for the orange filling. Cover the cacao layer once its frozen. Place it back to the freezer. Take it out of the mold while the cake still frozen.Decorate it and let it rest in the fridge until half or totally defrost.