Line a 15cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
FOR THE BOTTOM process all ingredients with a food processor to a uniform, slightly sticky mass. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.
155 g mixed nuts, 280 g Medjool dates, 1 Pinch sea salt
FOR THE FILLING put all the ingredients in a high-powered blender and blend with the until a homogeneous cream. Season to taste and as a final step (optional) mix in the tapioca starch for a better binding.
150 g Coconut yogurt or another vegetable yogurt, 250 g fresh organic strawberries, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 15 ml Coconut oil, 1 Pinch sea salt, Optional: 2 tsp tapioca starch (update 5.7.18), 180 g Cashews
Remove the base from the freezer and pour in the filling. If using locust bean gum, allow to thicken at room temperature for about 30 minutes, cover and then place in the freezer. Leave in freezer with or without carob bean gum for at least 6 hours.
About 30 minutes before serving, remove the cake from the freezer and let it thaw at room temperature. Run a smooth cake knife once around the outer edge, if it has not been lined with baking paper. Cut into 10 pieces, decorate with desired toppings and enjoy!
Coconut cream, Chocolate rasps
Tastes best semi-frozen and lasts up to 5 days in the refrigerator or 1 month in the freezer.