Ingredients
- 3 cups dehydrated pecans
- 1 T vanilla (alcohol free), 1/4 t stevia, 1 T water
- 2 cups macadamia nuts (soaked)
- 1 cup shredded dried coconut
- 1 1/2 cups almond milk
- 1 cup coconut water
- 3/4 t stevia and 3 T liquid vanilla, alcohol free
- 3 T vegan lecithin powder
- 1 cup coconut oil/melted
Method
- Crust: Chop very fine in food processor: 3 cups dehydrated pecans
- Then add: 1 T vanilla (alcohol free), 1/4 t stevia, 1 T water
- Process until it holds together and press into cake form
- Filling: Blend until thick and creamy: 2 cups macadamia nuts (soaked), 1 cup shredded dried coconut, 1 1/2 cups almond milk, 1 cup coconut water, 3/4 t stevia and 3 T liquid vanilla, alcohol free
- Blend until smooth
- Stop blending and add: 3 T vegan lecithin powder and 1 cup coconut oil/melted now blend on medium until well incorporated
- Pour this creamy filling into the crust. Freeze for 3 hours until firm, then keep cake in the refrigerator
- Cake will keep in fridge for 5 days!
