Raspberry and Coconut Mousse Cake

Ingredients:

Crust:

• 3/4 cup raw almonds
• 3/4 cup pitted Medjool dates
• ¼ tsp. sea salt

Coconut Filling:

• 2 cups raw cashews soaked overnight in water
• Juice of 2 lemons
• 1 tsp vanilla
• 1/2 cup raw coconut oil, melted
• 1/2 cup maple syrup

Raspberry Filling:

• 2 cups raw cashews soaked overnight in water
• 1 tsp vanilla
• 1/2 cup raw coconut oil, melted
• 1/2 cup maple syrup
• 1 cup frozen raspberries (thawed)

Directions:

1. Place nuts and dates in a food processor with sea salt and pulse until a fine crumb is formed. Press into a 9 inch round spring form tin (no need to line or grease)
2. In the most powerful food processor / blender you own place all coconut filling ingredients and blend on high until very smooth (this make take a couple minutes so be patient).
3. Pour on top of crust and place in the freezer.
4. Repeat step 2 with the raspberry filling ingredients and pour on top of coconut layer
5. Return cake to freezer to set overnight
6. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.

Note- If you don’t have a spring form pan use a similar size pan or container and line with cling wrap.