For the base:
Grind the cashews and peanuts and combine them with the rest of the ingredients and press the mixture into a 18 cm diameter mold.
For the cream:
Combine all of the ingredients in a food processor until creamy. Put aside some of the composition, color it and use it to decorate the cake.
Put the mold into the freezer for at least 5 hours or overnight. Serve and enjoy.

For the base:

150 grams peanuts
50 grams cashews
25 grams coconut flakes
1/2 lemon, juiced
30 grams agave syrup
50 grams ulei de cocos pentru gatit
30 ml water

For the cream:

250 grams soaked cashews
140 ml agave syrup
80 ml lemon juice
50 ml water
80 ml coconut oil
Peel of 1/2 lemon