Ingredients:

  • 1 cup (115g) raw almonds
  • 1/2 cup (75g) pitted Medjool dates
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) melted coconut oil
  • 2 cups (300g) raw cashews, soaked for 4 hours
  • 1/2 cup (120ml) full-fat coconut milk
  • 1/3 cup (80ml) maple syrup
  • 2 tbsp (30ml) lemon juice
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) fresh mulberries
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch dissolved in 1 tbsp (15ml) water

Instructions:

  1. Pulse the almonds, dates, and salt in a food processor until a sticky crumble forms. Stir in the melted coconut oil.
  2. Press the mixture firmly into the bottom of a parchment-lined 8-inch springform pan using the back of a spoon until it forms a flat, dense layer.
  3. Drain the soaked cashews and blend them with coconut milk, maple syrup, lemon juice, vanilla, and melted coconut oil on high until completely smooth.
  4. Pour the filling over the crust, smoothing the top with a spatula, and freeze for 30 minutes to set the surface.
  5. Place mulberries, maple syrup, and lemon juice in a saucepan over medium heat. Stir occasionally until berries break down (about 5–7 minutes).
  6. Stir in the cornstarch slurry and simmer for 1 more minute until the glaze thickens and looks glossy.
  7. Allow the glaze to cool slightly, then pour it over the chilled filling.
  8. Transfer the cake to the refrigerator for at least 6 hours (or overnight) to allow the coconut oil and pectin to stabilize the structure.