for 12 pieces

Base

	coconut oil for the cake tin
200 g	Medjool dates, pitted
160 g	almonds, with skin on
1 pinch	bourbon vanilla powder
2 tbsp	water

Filling 1

150 ml	agave syrup
½	lemon, the whole juice
330 g	cashew nuts
100 g	apricots, fresh or frozen, pitted
100 ml	mango puree
1 tbsp	turmeric
½ tsp	bourbon vanilla powder
150 g	coconut oil

Filling 2

150 ml	agave syrup
½	lemon, the whole juice
330 g	cashew nuts
200 g	frozen blueberries
150 ml	water
½ tsp	bourbon vanilla powder
80 g	coconut oil

Ganache

320 g	dark chocolate couverture drops
250 ml	coconut milk

Finishing & Topping

150 g	dark chocolate couverture drops
2 tbsp	unsalted, chopped pistachios, some whole, some roughly chopped

How it's done

Base

Melt a little coconut oil in a bain-marie, brush the edges of the springform pans with coconut oil. Spread the mixture evenly over the base of a springform pan, place in the freezer for approx. 30 mins.

Filling 1

Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Spread the filling over the frozen almond & date base. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and place in the freezer overnight.

Filling 2

Using a food processor or mixer, puree all the remaining ingredients until smooth (except for the coconut oil). Place the coconut oil in a bowl, melt in a hot bain-marie, gradually add to the filling and stir. Transfer the mixture to the second springform pan. Carefully tap out any air bubbles until there are none remaining on the surface. Cover the tin with clingfilm and also place in the freezer overnight.

Ganache

Place the couverture drops in a bowl. Heat the coconut milk, pour the milk over the couverture and melt. Stir the ganache until smooth, cover and refrigerate overnight.

Finishing & Topping

The next day, loosen the cakes from the tin frames and bases using a knife that has been rinsed in hot water. Place the cakes on two plates.

Coat the cake base (apricot/mango) with all of the ganache.

Place the cake with ganache on a plate, prepare the blueberry cake and place it on top. Return to the fridge and allow to harden for 30 mins. Slice to serve.

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