Ingredients:

- 1 box gluten free graham crackers

- ¼ cup coconut sugar

- ½ cup slivered almonds

- ¼ tsp ground cardamom

- ¼ tsp ground cinnamon

- 1/3 cup melted coconut oil

- 2 cups overnight soaked cashews

- 3 scoops Vital protein Collagen peptides

- 1 ½ cups unsweetened almond milk

- ½ cup melted coconut butter

- ¼ cup plus 2 tbsp date syrup

- 1 tsp sea salt

- 1 ½ tbsp vanilla extract

- 2 tbsp instant coffee

- Cocoa powder for dusting

Method:

- Take a 9 inch round springform pan and lightly spray it with avocado oil. Preheat oven to 350 degree F.

- Take a food processor and add graham crackers, almonds, coconut sugar, salt, cinnamon and cardamom to it. Blend it all well until sand like consistency.

- Transfer it into a bowl and add melted coconut oil to it. Mix everything until well combined. Pour it on the 9 inch pan and bake it for atleast 14-15 minutes or until golden brown. After baking, let it cool.

- Meanwhile, for the filling, drain the cashews, add it in the blender along with collagen peptides, almond milk, coconut butter, 1/4 cup date syrup, vanilla extract and salt. Blend it well.

- Pour half of this mix over the cooled crust, smooth it with a spatula and freeze it for atleast 30 mins. Meanwhile, add coffee, date syrup to the remaining filling, blend it well.

- Remove the half cake from the freezer, add the remaining coffee mix to it, smooth it well and freeze it for atleast 1-2 hrs.

- Remove it from the freezer. Dust it with cocoa powder. Its ready to serve now. Cut it into triangular slices and enjoy!!