Mint and Coconut Fridge Cake

Serves 8–12 | Vegan and gluten-free

Ingredients

• 200g/7oz cashew nuts
• 60g/21⁄4oz desiccated coconut
• 4 tbsp coconut oil
• 2 tbsp maple syrup
• 40–50 mint leaves (to taste)

For the base

• 2 tbsp coconut oil
• 100g/31/2oz pitted dates, chopped
• pinch of sea salt (optional)
• 100g/31/2oz ground almonds

Method

1. Put the cashew nuts in a bowl, cover with water and soak for up to 4 hours. If you’ve less time, pour boiling water over them and leave for at least 1 hour.
   Meanwhile, grease and line a 23cm/9in cake tin, ideally loose-bottomed, with baking parchment.
2. If using a food processor, prepare the fridge cake base by tipping in all of the base ingredients and blitzing together until a sticky dough forms.
3. Alternatively, warm the 2 tablespoons of coconut oil in a small saucepan, then take off the heat, stir in the dates and salt, if using, and put aside for 10 minutes. Add the ground almonds and, using clean hands (I find this gets better results than a wooden spoon), rub the mixture together until the dates have broken down and you have a sticky dough. Press the mixture into the tin to make an even base, then place the tin in the fridge.
4. Strain the cashew nuts, discarding the water, then place in a food processor with the remaining ingredients (or use a stick blender) and blitz until smooth.
5. Test the flavour and blend in more mint leaves, if you like, to taste. Spoon the topping onto the base and carefully smooth over. Place in the fridge for a couple of hours and remove just before serving. Store in the fridge for up to 5 days, or freeze for up to 2 months (if the latter, just wait 10 minutes before slicing, then enjoy cold).

Wild & Sweet by Rachel Lambert (photos by Elliot White) is published by Hoxton Mini Press.

NorthernLife May/June 2022