½ cup cashews, soaked for 4 hours and drained
In a strong blender, grind the soaked drained cashews. Add the orange juice and orange zest, the dates and the lecithin and whiz until smooth. With the blender running, slowly drizzle the melted coconut oil until it is completely absorbed and the mix is smooth. Pour into a container and refrigerate for a few hours until firm. Apply to cake with a palate knife or piping bag and refrigerate cake until serving.