Ingredients for the Crust:
2 cups dates, soaked for 30 minutes
1 cup raw walnuts, soaked for 30 minutes
1 pinch cinnamon
1 pinch Celtic salt
Ingredients for the Vanilla Layer
1.5 cups raw cashews, soaked for 2 hrs
1/3 cup raw agave or maple syrup (maple isn't raw)
10 drops food grade vanilla essential oil (or 1 tsp vanilla powder, or vanilla extract)
2 tbsp melted coconut oil
Ingredients for the Chocolate Layer
1/2 cup cacao powder
1/3 cup maple syrup or raw agave
1 tbsp coconut oil
Extra stevia if necessary
Instructions for Crust:
Step 1. Place everything in a food processor and pulse until it forms a ball and/or is thick and blended enough to press into a solid crust.
Step 2: Line a removable bottom 9x3 cake pan with parchment (cut into a circle for the bottom and strip for the sides, use coconut oil to help it stick)
Step 3. Press the crust into the pan. It should be about 1/2 to 2/3 inch thick.
Instructions for the Vanilla Layer
Step 1: Wash food processor
Step 2: Process all of the ingredients until you get a perfectly smooth mixture. You may need to add some water to help blending, 1 tbsp at a time.
Step 3. Pour out cashew vanilla layer onto the crust and smooth it over. Set in freezer for 45 minutes.
Instructions for the Chocolate Layer
Step 1: Rinse out food processor
Step 2. Blend everything together in food processor until completely smooth.
Step 3. Pour over the vanilla layer and let freeze for at least 2 hours before serving. Garnish with shaved chocolate or raspberries if you would like!