1 cup almonds
1 T coconut oil
10 dates, pitted
1 t lime zest

2 cups cashew nuts, soaked 6 hours
2 cup fresh strawberries
1T maple syrup
½ cup coconut oil
¼ cup chia seeds
¼ cup poppy seeds
1 T lime zest

½ cup almonds slivers
lime zest, coarse
1T maple syrup



Add to food processor with the almonds, coconut oil, dates and lime zest. Pulse until sticky.
Press in the bottom of the Spring Tin

Drain the soaked cashew nuts.
Put in food processor with the maple syrup, coconut oil, chia seeds in strawberries, poppy seeds and lime zest.
Pulse until very smooth
Layer on top of the nut layer.

Chill in the fridge for at least 6 ours to set.

Toast the almond slivers gently and add the zest and the maple syrup just to glaze it and top of the cake.
ready to serve.