- 100g almonds (3/4 cup)
- 2tbsp carob powder
- 1tsp cinnamon
- pinch of sea salt
- 65g (about 6) medjool dates, pitted
- 1tbsp coconut oil
- Pear and coconut layer:
- 200g bar creamed coconut or coconut butter (1 cup)
- 2tbsp coconut oil
- 2tbsp maple syrup
- 2 pears, peeled, cored and pureed
- ½tsp cinnamon
- 50g desiccated coconut (1/2 cup)
- Tahini drizzle:
- 1tbsp tahini
- ½tbsp coconut oil, melted
- ½tbsp maple syrup
- fresh pear slices
- flaked coconut
- carob powder
Grease base of 6″ round cake tin.
Place all of the ingredients for the crust layer into a food processor and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
In a small pot gently melt creamed coconut with coconut oil. Stir in 2tbsp maple syrup, pear puree, cinnamon and desiccated coconut.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for about 1 hour to set.
Once set gently remove from the tin and place onto a serving dish. Whisk the ingredients for the tahini drizzle. Drizzle the top and arrange your choice of topping on top of the cake.
Store in a fridge or freezer.