Ingredients

Crust

  • 1/2 cup pecan nuts
  • 1/2 cup rolled oats
  • 8 fresh dates, pitted
  • 1/2 scoop HF protein, vanilla
  • 1,5 tbsp coconut oil, melted
  • Pinch of salt

Middle Layer

  • 1 cup almonds (or cashew nuts), soaked overnight
  • 1/3 cup pine nuts
  • 1.5 cup coconut cream, solidified and chilled
  • 1/3 cup maple syrup (or maple flavoured syrup)
  • 1/2 scoop HF protein, vanilla

Top Layer

  • 1 cup frozen or fresh pink pitaya (dragonfruit), chopped
  • 1/2 cup frozen raspberries
  • 1 tbsp honey or maple syrup

Method

Crust

    1. In a food processor or quality blender, process all ingredients for the crust until a crumbly but sticky consistency is reached.
    2. Cover the bottom of a small cake tin with baking paper.
    3. Press the crumbly dough onto the bottom of the tin evenly. Set in freezer while you make the next layer.

Middle Layer

    1. Add nuts to a food processor or quality blender and process until a silky smooth consistency is reached.
    2. Add the rest of the ingredients and combine well.
    3. Pour mixture into the cake tin and smooth.

Top Layer

    1. Add all ingredients for the top layer to a food processor and process until smooth.
    2. Add small dollops at the time over the cake and use a knife to form figure eights until you are happy with the marble effect.
    3. Return to freezer for about 4 hours or until set before serving.