120mlcoconut milk,use the firm part of the coconut milk
1/2tspguar gum
1tbspmaple syrup
Instructions
Soak cashew nuts overnight in some water. Oil a cake pan (18 cm/8 inches diameter) with coconut oil.
For the cake base, process all ingredients in a food processor until you have a slightly sticky consistency. Press into the prepared cake pan.
For the middle layer, drain cashew nuts and place in a food processor along with all the other ingredients. Process until you have a creamy consistency. The creamed coconut should be soft so it is best to knead the package a little before adding it to the food processor.
Spread the cashew cream onto the cake base.
For the top layer, blend all ingredients apart from the guar gum. The coconut milk should not be runny, so it is best to use the firm top part of the can. Add the guar gum and mix thoroughly. Spread onto the cake and freeze for at least 2 hours.