Recipe (tutorial video above):
1 cup almonds
1 cup dates
3 tbsp cacao powder
2 cups cashews
1 can coconut milk
3 tbsp erythritol or other sweetener of choice
1 hand full raspberries
Let the cashews soak in water over night or for at least 3 hours (you could also soak them for 30 minutes in hot water).
Blend almonds into a flour like consistency, add dates and cacao powder, blend again. Press into small cake forms or in one medium cake form and refrigerate for about 30 minutes.
Blend soaked cashews with the solid part of a can of coconut milk and the sweetener. Divide in two parts and add the white part onto the crust. Blend the remaining cashew cream with raspberries and top it on the cakes. Freeze for at least 3 hours. Decorate with fruits of choice and remaining cashew cream. Serve about 30 minutes after freezing.