Cashew no-bake cake

Yes, you read correctly. This cake is "made" in the freezer, no baking required. The creaminess comes from the cashew nuts. Prepare this delicious cake one day before eating, as each layers need to freeze at least 30-45 min. before the next layer comes on.

Ingredients (for 1 cake, round cake pan)

Ground layer

• 70g ground almonds
• 40g coconut flakes
• 70g apricots or dates (soaked in water)

First layer (white)

• 230g cashew nuts (soaked overnight)
• 200g coconut cream (1 can from the fridge)
• 50g melted coconut oil
• 60 g rice syrup or agave syrup
• 1 pinch of salt
• 1 teaspoon of vanilla paste

Second layer (colored)

• approx. 180g berries (raspberries or blueberries, the cake turns pink or purple accordingly)

Preparation

• Mix ingredients for ground layer in the blender. It works better if the apricots/dates have been soaked in the water beforehand
• Press the sticky mass onto parchment paper into the desired cake pan. Put in the freeze for at least 30 min.
• Blend your soaked cashews with coconut milk and the other ingredients apart from the berries until you have a  creamy mixture
• Put half of the content on the ground layer and again,  for at least 30 min. into the freezer
• Add the berries to the remaining white mass (put 4-5 berries aside as a decoration). 
• Enjoy  the great color and now pour the last layer into the cake pan. Chill again, preferably overnight. After 30-40 min. the decorative berries can be added.