6-8 SERVINGS
MATERIAL
cake mold squared about 23cm ( or round if you like)
food processor (NO blender)
Base
400 gr Speculoos ( or similar)
200 gr melted vegetable butter
Filling
2 cups raw cashew nuts (Soaked in water overnight for at least 8 hours)
6 tablespoons of coconut oil, melted ( I use the one with no-taste)
1/2 cup coconut cream ( only the thick mass, not the water)
1 tbsp pure vanilla
8 tbsp maple syrup or agave,…
pinch of salt
1 tbsp lemon juice
3 tbsp raw cacao powder
Base
Put the cookies in your food processor and mix until fine. Add the melted butter and again mix until sticky. If your food processor isn’t big enough do it in two times.
Press the base mixture into the bottom of your cake form and press well. Put it in the freezer.
If you’re afraid you wont get the cake out of the mold, lay a piece of baking paper under the crust so you can pull it out gently. ( I always do!)
Filling
Place the drained cashew nuts in the food processor, mix until very smooth and have a cream texture.
Add all of the other ingredients for the filling and mix until very smooth.
Spoon the topping onto the base mixture and finish with fresh raspberries or any other red fruits. Put in the fridge to set for up for an hour.
TIP
This is a really easy pie and so, so good! Try it!
If you can’t find speculoos cookies use any other caramelized cookie or even Oreo’s.
Spoon 'n Spice 