Raw-Vegan Lemon And Cardamom Frozecake

• For crust
• 1 cup almonds
• 1 cup hazelnuts
• 1 cup dates
• 2 tablespoons agave syrup
• 2 tablespoons raw cocoa powder
• 2 tablespoons coconut oil
• Filling
• 2 cups raw almonds
• 1 cup coconut meat
• 1/2 cup agave syrup
• 2 tablespoons organic lemon zest
• 2 tablespoons coconut oil
• 2 tablespoons lemon juice
• 1 teaspoon cardamom
• 1 pinch salt

1. Add everything to a food processor and pulse. You will end up with a mixture that holds its shape when pressed between fingers.
2. Line a round or squared pan with plastic wrap and put the mixture into pan and press it to make an evenly layer. Refrigerate until you make the "cheese" mixture.
3. In a bowl, cover the almonds with water and let soak 8 hours or overnight. Drain and remove skin.
4. Blend everything in a food processor until you have a smooth and creamy filling, for about 3-4 minutes.
5. Pour the filling over the refrigerated crust and refrigerate again for 1/2 hour or more.

crust, almonds, hazelnuts, dates, syrup, cocoa powder, coconut oil, filling, almonds, coconut meat, syrup, lemon zest, coconut oil, lemon juice, cardamom, salt

Taken from food52.com/recipes/36987-raw-vegan-lemon-and-cardamom-frozecake (may not work)