Roll out 400g almond paste to a thin plate

• 1 1/2 cup cashews soaked overnight
• 3 tbsp agave syrup
• 0,5 g saffron
• 1 clove of lemon
• 3 tbsp coconut oil

Tips: The cashews have to be soaked for at least 7 hours to be as wet as possible for creamier texture without any more water added

Using big scissors cut the top of the roll like on the pictures and tilt the cut parts slightly to opposite sides to expose the filling.