I've used 4 cups (900ml) volume medium bowl to make this cake, about 6 ¼" (16cm) across the top. The best would be to use a silicone form which makes it easier to remove the cake. Alternatively use 6" round cake tin and make it with the crust layer at the bottom.

In a double boiler gently melt coconut butter with coconut oil and set aside.

Rinse the soaked cashews under running water and place into high speed blender. Add sliced peach, pitted cherries, lemon zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.

Line your bowl with some baking paper and or cling film and pour the mixture in. Tap it couple of times on the counter to level the surface. Place into a freezer for about 2 hours or until set enough for the crust layer.

Place almonds and sunflower seeds into a food processor and pulse few times until coarsely ground. Add cinnamon, cardamom, salt and pitted medjool dates and blend until the mixture comes together. You should have a sticky mix when pressed together.

Spoon the crust mix onto the frozen peach cherry layer, spread evenly and press tightly down. Place back into freezer to set.

Once set carefully remove from the bowl and place onto a serving dish. If you have problems removing it, leave it for little while on the counter top and then very carefully poke a sharp object into the center to help to pop the cake out.

Leave to slightly thaw before serving.

Store in a fridge or freezer.