Prep time 240 minutes
Yield: Serves or Makes 10
Prepare the crust by adding the pecans, cinnamon and salt to a blender or a food processor. Blend until fine crumbs form. Then, add the dates and blend until you get a sticky dough.
Line the bottom of a 9” springform cake pan with parchment paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
Rinse the blender used earlier. Melt the coconut oil in a small saucepan over low heat until liquid. Add the soaked cashews into the blender. Then, pour the oat cream into the blender. Add coconut oil, maple syrup, the spices and blend until smooth. If needed, add a bit more of the oat cream to ease out the blending. Taste, and add sweetener or spices, if desired.
Remove the cake pan from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
When the filling has set, take the vegan cake from the freezer and remove the sides of the cake tin carefully. Melt the raw chocolate with the organic coconut oil in a small saucepan on low heat and once it’s melted, pour the chocolate on top of the cake.
Top with pecans, coconut flakes, raw cacao nibs, and fresh cranberries and let thaw for about 15 minutes until cutting the cake. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.