Coconut White Chocolate Snowcake (Vegan)

Coconut White Chocolate Snowcake (Vegan!)

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A snowy, festive delight to grace you all this Christmas!

Delciously light, fluffy and a guaranteed crowd pleaser for those of you looking to make something a little outside the box 😉 it’s also only made with a handful of vegan ingredients so guaranteed to suit all dietary requirements this festive season.

I’ve also recently discovered the trick to using cashews almost immediately rather than soaking them overnight- simply use VERY hot water but only for one hour. Absolutely lifechanging especially when cashews form the foundation of so many delicious desserts!

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Ingredients:

For the base:

-150g Medjool dates

-100g Pecans 

-50g Desiccated coconut

-100g Rolled oats

-Pinch sea salt

 

For the filling: 

-180g Plain Cashews 

-1 TSP Vanilla extract

-80g Desiccated coconut

-60ml Light coconut milk

-120ml Maple syrup

-80g Coconut butter

-Pinch of sea salt

 

Method:

1.Soak your cashews in hot water for an hour whilst you start your base; simply pop your ingredients for the base into a food processor until a ball forms, press down firmly into a greased cake tin and place to one side.

2.After the cashews have soaked, drain them then place the rest of ingredients for the filling in a food processor and blend till smooth.

3.Smooth onto the base layer and allow to set in the fridge for 2 hours. Remove and serve!

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