Vegan Apple Squash Cake with Earl Grey Date Balls

Base:
2 cups Pecans

1/2 cup ground flax

1 tsp ginger

1 1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

a pinch of sea salt

10 deglet dates

Filling:

1/2 cup maple syrup

1 small organic butternut squash

a pinch of sea salt

1 can of organic coconut milk

1 cup melted coconut oil

Date Balls:

20 dates soaked in hot water with 1 tbsp earl grey tea (loose leaf)

bee pollen

2 tbsp coconut oil

Apple Topping:

1 macintosh apple

1/2 lemon juiced

1 tsp cinnamon

1 tsp maple syrup

Blend base ingredients in a food processor and press into a springform pan.  Then place in the freezer to chill.  In a high speed blender, mix filling ingredients.  Then pour into the base and place cake back in the freezer while you prepare the toppings.  Thinly slice apples and in a bowl, mix with lemon juice, cinnamon and maple syrup. Then, going back to the food processor, drain dates and blend them with the earl grey tea leaves for the bag. Use a mini ice-cream scoop to make ball shapes and top with bee pollen for nutrition and colour. Place in the freezer to set. Once the filling in the cake is solid enough, top with apple slices and date balls.  Let it set in the fridge overnight and serve next day :)