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Vegan Neapolitan Dream Cake

5 from 1 vote
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Ingredients
  

  • Base:
  • 1 cup medjool dates seeds removed
  • 1/2 cup raw almonds
  • 1 cup shredded coconut
  • 2 Tbsp. lemon juice
  • Pinch of salt
  • Chocolate layer:
  • 1 cup cashews soaked 4-6 hrs
  • 1/4 cup cacao powder
  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 1/3 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
  • 1/3 cup almond or coconut milk
  • Vanilla layer:
  • 1 cup cashews soaked 4-6 hrs
  • 1/2 tsp. vanilla powder
  • 1/3 cup almond or coconut milk
  • 2 Tbsp. maple syrup
  • Toppings:
  • Strawberries
  • Raw Chocolate

Instructions
 

  • For the base, blend together all base ingredients until combined (don't over blend).
  • 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.
  • 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.
  • 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.
  • 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.
  • When ready, let in sit out of the freezer to soften, top with strawberries, melted raw chocolate and serve!
  • Store in fridge so for the cake to be nice and soft.