Instructions

1. For the Base:
   Grind Almonds to a fine meal, add coconut oil and mix together until the oil is well blended and the ground nuts start to stick together.

   Press into a lined loose bottom flan tin. I used a small 5'3' inch (13cm) diameter. Put in the refrigerator.

   For the Filling:
   Blend Cashew nuts slowly adding half the almond milk. Use a spatula to scrape the sides in between pulses until blended and thick, add little more almond milk if too thick. Spoon into a bowl and mix in the coconut, cinnamon, nutmeg and salt.

   Finally spoon the filling onto the chilled base and sprinkle the remaining coconut on top. Cover and put in the fridge for an hour until cold and set.

   Important to keep the cake in the fridge.