{for the base}
300 g carrot
150 g dates
20 g flax seeds
100 g sunflower seeds
100 g almonds

{for the cream}
270 g cashews
70 g cacao butter
50 g coconut oil
80-100 g agave nectar
250 ml water

Grind the flax seeds. Put all the ingredients for the base into a food processor and process them into a somewhat homogeneous and well-bound mixture that is not completely smooth, but rather has small chunks of everything. Press the mixture into a cake mould and let it sit at the room temperature so that the flax seeds absorb the water. In the meantime, make the white chocolate cream: melt the cacao butter and coconut oil over a double boiler and put them into a blender with the rest of the ingredients. Blend it until you get a fully homogeneous and very smooth texture. Pour the cream into the mould on top of the base layer and put the cake into the fridge for at least a few hours, or until the cream thickens.