Base
- 2 cup walnuts
- 6 medjool dates
- 2 tbsp coconut oil
- Pinch of salt
- Pinch of cinnamon
Fauxmage
- 2 cup cashews soaked in boiling water for 30 minutes
- 1 cup canned coconut milk
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/2 lemon juice
- Pinch of salt
- 1/4 cup of each spread for half fauxmage mixture
Pulse the walnuts in a food processor to a crumbly texture. Add remaining base ingredients and pulse again to form a dough.
In a springform pan with parchment paper on the bottom, press the dough evenly to form the base of the cake. Blend all the ingredients for the fauxmage in a blender, place half in the pan and distribute evenly. Place in freezer for at least 1 hour.
Add each flavor of spread to the remaining half of the cashew mixture. Blend again.
Add this layer to the first cake layer when removed from the freezer.
Spread the fruity cashew mixture and return to the freezer. Remove from freezer and chill for 1 hour before serving. Add the 3 spread flavors, fresh fruits and edible flowers to garnish the top of the cake.
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