This cake is just wonderful! So light and tasty.
1 cup pecans-soaked (crust)
1 cup almonds- soaked (crust)
5 dates-soaked (crust)
1 cup fresh coconut- shredded (crust)
½ cup agave syrup (crust)
1 cup pine nuts (filling)
½ cup agave syrup (filling)
½ cup coconut oil (filling)
¼ vanilla bean (filling)
juice from 1 orange (filling)
juice from 1/2 lemon (filling)
1 cup strawberries (topping)
¼ cup agave syrup (topping)
1 cup blueberries (topping)
To make the crust put almonds, pecans, dates, coconut and agave syrup in food processor.Pulse into small crumbs. Press into tart pan and dehydrate 24 hours.
To make the filling blend pine nuts, coconut oil, vanilla bean, agave syrup, orange juice and lemon juice until very smooth.Chill in a fridge couple hours.
To make a strawberry topping blend strawberries with agave syrup.
Fill tart crust with filling and chill in a fridge overnight.
Serve with strawberry topping and fresh blueberries.