Cooking Steps

Start with the base.
Mix all ingredients in a bowl until well combined (have a taste…um yum!)
Press the base into a lined 22cm cake tin.
Leave that for now, we are moving onto the filling.
In a food processor, whiz the cashews until they are completely crumbled.
Add the coconut milk, lime juice, coconut oil, honey and vanilla, whiz again until smooth.
Finally, add the raw cacao powder and whiz again until combined (have another taste…even more delish!)
Pour the filling on top of the base and smooth out evenly.
Place into the freezer for one hour.
Mean while, let’s get onto the caramel.
Drain the water from the soaked dates.
In the food processor, whiz them until they form a paste like mixture.
Add the coconut milk, natvia and vanilla, whiz again until really smooth.
Add the water and whiz one last time.
Place the caramel into the fridge.
Once the hour is up, spread the caramel mix over the top of the cake and back into the freezer for a further half to full hour.
Cut into slices and nom nom nom!
If you don’t finish the whole cake in the first sitting, keep in the fridge!