• Pre-line tin. Either a 6 inch cake tin or muffin tin - makes 6 mini cakes.

Base

• Soak dates in hot water for 10 minutes.
• Blend almonds, desiccated coconut, coconut oil, dates and salt until crumbly.
• Press into bottom of tin with hands.

Filling

• Soak cashews in hot water for a minimum of 10 minutes.
• Blend cashews and hot water until smooth.
• Add coconut oil, frozen banana and vanilla extract, blend until completely combined.
• Pour on top of base.
• Set in fridge for 6+ hours.

Topping

• Blend strawberries until pureed.

To Serve

• Use fresh strawberries to decorate and serve with strawberry puree.