INGREDIENTS
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Cream:

• 200 grams dried apricots, soaked for 2 hours or overnight
• 200g Niulife Organic Coconut Flour
• 2-3 Bananas
• Juice of 1 lemon
• 2-3 tbsp Niulife Organic Coconut Butter
• Niulife Organic Coconut Syrup, to taste
• 1/4 tsp Turmeric for yellow colour

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Cashew glaze (optional):

• 150g cashews, soaked overnight
• 150g frozen blueberries or blackberries
• 40g water from defrosted berries
• 60g Niulife Organic Coconut Syrup
• 7 tbsp coconut milk or cream
• 3 tbsp Niulife Organic Extra Virgin Coconut Oil, melted

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To make crust:

Combine flour and dates in high-speed blender until well incorporated. Add remaining ingredients.

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To make cream:

Rinse and drain dried apricots. Cut into small cubes. Combine remaining ingredients in high speed blender. Fold in diced apricots.

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To make cashew glaze:

Combine all ingredients in a high speed blender.

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Assembling the cake:

1. Divide crust into 2 equal parts

2. Place one part into 15 cm or 18 cm for thicker crust round baking tray lined with parchment paper.

3. Transfer to the freezer for 1 hour.

4. Pour over cream and place back to the freezer for 1 hour.

5. Place second part of the crust over the top and transfer to the freezer for 4 hours.

6. When the cake is set, pour over berry-cashew cream. Store in the freezer. Transfer to the fridge 4-5 hours before serving.