Ingredients
Base:
- 200g McVities original digestive biscuits
- 100g melted coconut oil
- Pinch of salt
Cake:
- 280g soaked Cashew Nuts
- 170ml plant-based milk
- 30ml lemon juice
- 120ml
Maple Syrup
- 40ml vanilla extract
- Pinch of salt
- 25g Soy lecithin
- 120ml melted cacao butter
Method
- Base Process the digestive biscuits until broken down and drizzle in the melted coconut oil and small pinch of salt. Press into a round springform tin and place in the fridge to set.
- To make the cake blend all ingredients except the cacao butter and lecithin together until well combined and the cashews are silky smooth.
- Stream in the lecithin and the cacao butter. Pour over the base and place in the fridge for at least 3 hours to set.
- Top with seasonal berries, coulis and mint.
