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Crust
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Filling
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Nothing beats using your own fresh produce or materials around the house.
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Crust
Filling
Blend all base ingredients until mixture is sticky and can be pressed together.
Press into a round spring form tin.
Place in the freezer.
Rinse soaked cashews and drain water.
Add to blender, Thermomix or high speed food processor and blend until smooth.
Add the rest of the ingredients and whizz until combined.
Pour on top of the crust and return to the freezer for 12 hours.
Move the cake from the freezer to the fridge 6 hours before serving so it can soften.
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