makes 4-6 slices
- 1 cup almond flour
- 1 1/2 cup cashews
- 1/2 cup dates, pitted and soaked
Make the Base
Soak all of the cashews in water at least 3 hours, and drain. For the base, add 1 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, then press into a parchment-lined loaf pan. I make the crust to be about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crust layer even.
Make the Creamy Parfait Filling
Blend cashews and all filling ingredients until very smooth. Pour mixture over crust and freeze for at least 1 hour. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!