This cake is so silky and scrumptious, you won’t believe it’s vegan! Totally guilt-free, it’s loaded with antioxidant rich maqui berries and cashews which are a great source of magnesium, iron and zinc. So decadent, it’s sure to please the whole family!

Ingredients:

Filling

• 3 cups soaked cashews
• 1 cup amber agave
• 1 cup soaked maqui berries
• 1 Tbsp vanilla powder
• 1/4 teaspoon fine Kalahari Desert salt
• 1 Tbsp lemon juice
• 2 cups melted coconut oil

Crust:

• 1 cup ground almonds
• pinch fine Kalahari Desert salt
• pinch vanilla powder
• 1 Tbsp amber agave
• ½ cup melted coconut oil

Press crust in 9-inch spring form pan and set in the freezer for 10-15 minutes to set. Process filling and pour on top of crust. Hit pan on table lightly to release bubbles and put in freezer until set. Enjoy!

Recipe by Kevin Coria