For the crust:
- 250g granola hazelnuts cocoa beans
- 10 dates
For the jam/decoration
- 100g dried cranberries
- 100ml water
- coconut chips
- goji berries
Soak the cashews in water for at least 4 hours. Prepare the crust by blending the granola to obtain a powder. Remove the pits from dates and add them, blending again. Spread the resulting mixture on the bottom of a 16 cm cake pan, pressing it firmly with the back of a spoon. Set aside.
Prepare the batter by combining the pumpkin, drained and rinsed cashews, orange juice, agave and vanilla (or cinnamon) in a food processor. Blend at maximum power until obtaining a smooth cream. Add the coconut oil (if it’s not liquid enough, melt it in a bain marie) and blend again.
Pour the batter over the crust and place in the freezer.
For the jam, blend the cranberries with the 100 ml of water in which they were previously soaked overnight. If the result is not sweet enough, add a couple of dates.
After 8-9 hours, remove the cake from the freezer, decorate with the cranberry jam, goji berries and coconut chips.
Allow to thaw for about an hour before serving. The cake will stay fresh in the fridge for a few days.