Step 1

Line the base of a 16 cm springform cake tin with baking paper.

Step 2

Place almonds, ground rolled oats and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.

Step 3

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Step 4

Melt chocolate over low heat in a medium pot.

Step 5

Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date syrup and blend on high speed until smooth and creamy.

Step 6

Add in melted chocolate and blend again briefly until all is well combined. Adjust sweetness.

Step 7

Pour the filling over the crust.

Step 8

Place the cake in the freezer to set for at least a couple of hours.

Step 9

Serving suggestion: Just before serving, drizzle the cake with melted chocolate.