Vanilla Chocolate Swirlcake

 Vanilla Chocolate Swirlcake

Crust
2 c almonds
1 c raisins
1/2 c melted coconut oil

Filling

3 c cashews

2 c water

1 c agave

2 t vanilla

pinch or two of salt

1 t cinnamon

1 c coconut oil, melted

4 T cacao powder

Instructions

Combine the almonds and raisins in blender and pulse to break down but leaving textured and slightly chunky. Add in the coconut oil and pulse to incorporate. Press down into a large springform pan and place in the freezer to set.

Combine the first 6 ingredients ingredients in a high-speed blender and process until smooth. Add in the coconut oil and process to incorporate. Take the base from the freezer and pour the filling, except for 2 cups of it, into the pan. Add the cacao powder to the remaining 2 cups of filling and mix to incorporate. Drop spoonfuls onto the white filling and with the pointy end of a spoon, swirl it around to decorate. Place in the freezer to set and keep stored frozen.

**This makes a big cake. For a smaller family (There's 7 in our family), I would cut it in half and use a smaller spring form pan. Good luck and enjoy!