Cinnamon Rice Pudding Cake

Base

• 100 g mixed whole nuts (e.g. almonds, cashews, walnuts, hazelnuts)
• 80 g rolled oats (see tip)
• 80 g pitted dates
• 40 g coconut oil

Filling

• 200 g pitted dates
• 1400 g water, plus extra for soaking gelatine
• 250 g white short grain rice
• 270 g soy cream
• 1 cinnamon stick
• 1 pinch fine sea salt
• 8 gelatine leaves
• 1 - 2 tsp ground cinnamon, to taste