Coconut White Chocolate Snowcake (Vegan!)
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!
For the base:
-150g Medjool dates
-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
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!