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Crust:
Put all the crust ingredients in a mixer. Pulse until mixture resembles coarse meal. Scrape the sides of the mixer if necessary.
Pour the mixture into an 8-inch greased springform pan and press it firmly on the bottom and slightly up the sides. Refrigerate.
Garnish:
Soak the cashews in boiling water for 1 hour.
Drain the cashews and place in the clean mixer with the rest of the garnish ingredients. Reduce until you get a very smooth and silky puree. This step can take a few minutes according to what mixer you have.
Pour the mixture onto the crust and refrigerate for 3 hours.
Garnish with a mountain of fruit. We love this no-bake creamy cake!
Tip:
Refrigerate the can of coconut milk the night before so the coconut cream thickens and separates from the water. Keep the coconut water for your smoothies!
Source: K for Katrine
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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