OMG!! This is sooooo good, you won’t believe it’s raw!!!!
1 cup almonds (dry)
3/4 cups pecans (dry)
1 – 2 tsp vanilla
pinch sea salt
Put all together in a food processor and blend till still chunky yet will stick together. Put into a spring form pan or glass oblong dish. Spread out evenly and press down, I used the back of a spatula. Press firm but not too hard.
3 cups raw cashews (soaked at least approx 4 hours if you are using whole, if pieces you can soak less time)
squeeze 1/2 lemon
3/4 cup honey
2 tbsp lecithin
2 tsp vanilla
1/2 cup coconut oil
1/4 cup cacao butter melted down
Put all together in a Vitamix or blender. I recommend if using a blender to put all ingredients together in a bowl, mix up then put 1/3 of the mixture in the blender at a time and blend till smooth (if you use all of it at once it may be too much on a blender). When the mixture is smooth pour on top of crust.
Now with the last 1/3 of the mixture, add 3 – 4 tbsp of cacao powder and blend up until smooth, then pour on top of the white mixture in the middle. With a chopstick or something similar , insert it in the mixture and begin to move it around to make a swirl. It is important to know when to stop, but practice will get you better at it.
Put into freezer for a couple of hours and then it can hold in fridge if you prefer. I found that it was better in the freezer as it was almost tasted like an ice cream cake and in the fridge it was a bit soft. If you would like to keep it in the fridge instead that is fine but it will be softer, you can also increase the cacao butter to 1/2 cup and the coconut oil decrease to 1/4 cup and then it will hold in the fridge better. Either way, it is yummy!!!