Nutriholist

1 For the Crust: Add the oats and walnuts to the blender and blend until you get a flour-like consistency. Add the rest of crust ingredients and blend to thoroughly combine until you get a sticky mixture. Press onto the bottom of a 7-inch spring-form pan lined with parchment paper. Place in the freezer to firm up while you prepare the filling.
2 For the Filling: Soak and drain the soaked cashews and add them to a high-powered blender or food processor with the remaining ingredients. For best results and an intense chocolate flavor, I recommend using cacao butter, but if you can’t find it, coconut oil also works. Keep in mind that the cake would have a coconut-y flavor if you use unrefined oil. If using soaked cashews, add only 2 tablespoons of water. If you have a high-powered blender (like a Vitamix or Blendtec), you can skip the soaking step, but make sure to add 6 tablespoons of water. Blend until completely smooth and pour over the crust.
3 Place back in the freezer for 4 hours or overnight until completely firm. Take the cake out of the freezer once it has set, decorate with coconut flakes, shaved dark chocolate, or berries and transfer to the fridge until ready to serve. Store leftovers in the fridge for about 2 weeks or in the freezer for months.