First up: Soak * 1 cup raw cashews for at least 2 hours (this is for the filling) 

Then: Prep the ‘crunchy bits’. Pre-heat oven to 180C and line a baking tray with baking paper.

Place 1 cup raw nuts (I’ve used macadamias and almonds) on the tray and sprinkle over 2 tablespoons coconut sugar. 

Bake in the oven for about 10 minutes, then mix around and cook for a further 2-3 minutes. COOL. 

Then whizz in a blender until crumbly but not over-smashed. 

For the base: 

1 cup macadamias 

1 cup shredded coconut 

2 tbs raw cacao powder 

3 tbs coconut oil 

Pinch of salt

Everything in the food processor and whizz until a smooth butter forms. 

Press into the base of a lined 20cm spring form cake tin. 

Pop in the freezer.

For the filling: 

1 cup cashews * (soaked as above) 

1 & ½ cups coconut milk 

½ cup coconut oil 

12 pitted Medjool dates

1 tsp vanilla extract

3 tablespoons raw cacao powder

Pinch salt

Drain soaked cashews and put in food processor with coconut milk, coconut oil, dates, vanilla and salt. (Not the cacao at this stage). 

Whizz until smooth. 

Pour ¾ of this onto the base and then sprinkle ONE THIRD of the crunchy bits over. 

Back into the freezer. 

Add the raw cacao to the rest of the filling and whizz again.

Carefully pour on top of the caramel layer.

Freeze

For the chocolate topping: 

½ cup coconut oil

 ½ cup raw cacao powder

 ½ cup nut butter 

1 tablespoon coconut sugar 

2 tsp vanilla extract

Pinch salt

Place coconut oil, cacao, nut butter, coconut sugar, vanilla and salt into food processor and whizz for 5 minutes – or until glossy.

Once the cake is firm/set in the freezer, drizzle with some of the chocolate and sprinkle with some of the crunchy bits – keep repeating this until all the chocolate and nuts are used up. 

Back in the freezer.

To serve: 

Remove from freezer about 2 hours before serving and pop into the fridge. 

Check at the 90 minute mark to see what the consistency is like – if still feeling VERY firm remove from fridge and leave at room temperature. 

It is best served firm but not frozen, and not too soft or it will fall apart. 

Use a hot knife to slice.

ENJOY