6 Layer Coconut Dream Cake

• Vegetarian
• Gluten free

• Produce

  • 1 cup Dates, pitted

• Condiments

  • 1/2 cup Coconut butter
  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 Dash Pink salt
  • 2 1/2 tsp Vanilla
  • 1/2 tsp Vanilla bean, powder

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1 1/4 cup Cashews
  • 1 1/2 tsp Coconut extract
  • 1/2 cup Coconut flakes
  • 1 cup Coconut shreds, unsweetened

• Dairy

  • 1 Solid cream from

Found on prettypies.com

Description

Directions

• Pulse cashews in a food processor until broken up, then add remaining ingredients and pulse until combined.
• Press half the crust into the bottom of a parchment-lined 7 springform pan and set in the fridge. (Leave the other half on the counter to layer later on)
• Add all ingredients to food processor and blend until smooth. Taste & adjust sweetness to your liking.
• Scoop out 1/2 the cake filling on to your crust and set in the freezer for about 1 hour until firm.
• After first two layers are firm, add 1 layer of crust on top, freeze 1 hour, then add another layer of cake on top.
• Scoop out the solid cream from a can of refrigerated coconut milk into a large chilled bowl and whip with a hand mixer. Add in sweetener & extracts, adjust to taste. Spread on top of cake.
• Place coconut flakes and 1 tsp maple syrup to a dry skillet on medium heat, stirring constantly until toasted, about 3 minutes. Sprinkle on top.