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Fresh Ginger (1 tsp)
Walnuts (2 cups)
Dried Dates (2 cups)
Ground Flaxseed (3 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Ground Cardamom (1/2 tsp)
Ground Turmeric (1 tsp)
, and juice from the
in a food processor until smooth.
Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
To make the Orange and Vanilla Cashew Creme, blend
Raw Cashews (2 cups)
, zest and juice of the
Vanilla Bean Paste (1/2 Tbsp)
Medjool Dates (4)
in a food processor until very smooth. This will take about 5 minutes.
Carefully take the cake out of the tin and place it on a serving plate.
Smear the cashew creme over the top and sprinkle with
Chopped Pecans (to taste)
and a drizzle of pure
Maple Syrup (to taste)
. So amazing. Enjoy!
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