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STEPS
INGREDIENTS

Prepare all ingredients and set out all necessary kitchen tools and appliances. Also don't forget your springform pan.

Drain and add soaked cashews to blender. Then add vanilla extract, agave nectar and coconut oil (melted).

Drain and add soaked cashews to blender. Then add vanilla extract, agave nectar and coconut oil (melted).

Blend!

Blend!

Then in the food processor or Ziploc bag method pulse your pecans, walnuts, almonds and pinch of salt.

Then in the food processor or Ziploc bag method pulse your pecans, walnuts, almonds and pinch of salt.

Pulse it

Pulse it

Then add the dates.

Then add the dates.

Then press firmly into springform pan.

Then press firmly into springform pan.

Then add cashew layer.

Then add cashew layer.

Then sprinkle instant coffee/cacao powder mix lightly on top. Then freeze overnight.

Then sprinkle instant coffee/cacao powder mix lightly on top. Then freeze overnight.

Garnish and let defrost for 10-15 mins.

Garnish and let defrost for 10-15 mins.

Enjoy!

  • 1.0c Raw soaked cashews
  • 1/4c Agave nectar
  • 1/3 Coconut oil melted
  • 1.0tsp Vanilla extract
  • 1/3c Pecans
  • 1/3c Walnuts
  • 1.0pch Salt
  • 1/3c Almonds
  • 6.0 Dates (pitted) soaked
  • 1/2Tbsp Cacao powder
  • 2.0tsp Instant coffee or espresso bean
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