Ingredients
Base
1 cup of cashews
1 cup of desiccated coconut
3 tbsp of cocoa powder
6 pitted dates
3 tbsp honey
Filling
1 cup of quinoa
1 cup of coconut milk
3 pitted dates
Method
For the crust, put all of the ingredients into a food processor and blend until a dough like mixture. Press into a 8x inch cake tin and freeze in the freezer for 10 mins
Cook the quinoa in the coconut milk in a saucepan for 10 mins on a low heat.
Leave to cool for 10 mins.
Throw the quinoa into the food processor with the dates and a splash of coconut milk.
Blend until smooth.
Pour the mixture on top of the crust base in the tin.
Pop back into the freezer for 20 mins
Take cake out of the tin.
Dust with cocoa powder.
Decorate with frozen berries