Vegan Neapolitan Dream Cake
 
Ingredients
  • Base:
  • 1 cup medjool dates, seeds removed
  • ½ cup raw almonds
  • 1 cup shredded coconut
  • 2 Tbsp. lemon juice
  • Pinch of salt
  • Chocolate layer:
  • 1 cup cashews, soaked 4-6 hrs
  • ¼ cup cacao powder
  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • ⅓ cup almond milk or coconut + more if needed
  • Strawberry layer:
  • 1 cup cashews, soaked 4-6 hrs
  • 1 cup frozen strawberries
  • 2 Tbsp. maple syrup
  • ⅓ cup almond or coconut milk
  • Vanilla layer:
  • 1 cup cashews, soaked 4-6 hrs
  • ½ tsp. vanilla powder
  • ⅓ cup almond or coconut milk
  • 2 Tbsp. maple syrup
  • Toppings:
  • Strawberries
  • Raw Chocolate
Instructions
  1. For the base, blend together all base ingredients until combined (don't over blend).
  2. Line the bottom of a spring form cake tin with baking paper and transfer base into the tin spreading out evenly with fingers. Place in the freezer while you prepare remaining ingredients.
  3. Rinse cashews for chocolate layer under water and place in blender along with all chocolate layer ingredients until smooth. Pour into base, spread out with a spoon and place back in freezer for 10-15 mins. Clean out blender.
  4. For the strawberry layer, place the strawberry layer ingredients into the blender and blend until smooth. Pour onto the chocolate layer and spread out with a spoon. Place back in freezer for 10-15 mins. Clean out blender.
  5. Blend together all vanilla layer until smooth. Pour onto the strawberry layer, smooth out with a spoon and place back in freezer for 6 hours or overnight to set.
  6. When ready, let in sit out of the freezer to soften, top with strawberries, melted raw chocolate and serve!
  7. Store in fridge so for the cake to be nice and soft.
Recipe by Life of Goodness at http://www.lifeofgoodness.com.au/neapolitan-dream-cake/