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Prep time 20 minutes
Cook time 120 minutes
Yield: Serves or Makes 6-8
Soak the dates for 30 minutes, and cashews for at least 2 hours separately in hot water.
Put the dates, grated ginger, coconut oil and peanut butter into a mixer/blender and whizz until combined. Press down the mixture to the bottom of a round baking tray and put aside.
On high speed, blend the cashews until you get a smooth and silky paste. Mix in all the remaining ingredients then pour it to the top of your base.
Decorate the top with orange slices; it will give an extra freshness to your cake. Pop it into the freezer.