½ cup thick coconut milk, use organic canned coconut milk, put it in the fridge overnight and use the thick cream on the top
3-4 tbsp shredded coconut
vanilla
2-3 tbsp plant based sweetener (liquid), I used maple syrup, but liquid stevia is good as well
Instructions
Base: Put all ingredients into a food processor and start on lower speed. Blend until it becomes a sticky dough.
Using your hand or a spatula push down the mixture into a baking tray (e.g. 100x200mm). If the tray is not made of silicon, use a baking paper underneath so that it doesn’t stick.
When ready place it to the fridge to set and start with the cream.
Coconut cream: Put the cashew nuts into the food processor.
When it starts being creamy add the coconut cream, sweetener, the vanilla and the shredded coconut, and blend until it becomes creamy and silky.
Take out the base from the fridge and spoon the coconut cream over evenly.
Place back into the fridge for minimum 2 hours.
You can decorate the top with fresh seasonal fruits.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/raw-recipes/raw-coconut-fig-dates-cake/