Blend everything well in a food processor till a sticky dough forms. They longer you blend, the firmer it will get, as the flax starts to swell and thicken.
Transfer the batter to a dehydrator tray lined with a teflex sheet.
Use a spatula to spread it out over ¾ of the surface area, about 1cm in thickness.
Pop it in the dehydrator on 135˚F for up to one hour, or until it is spongy to touch.
Remove from dehydrator, place a second teflex sheet over the top, and carefully flip, return to dehydrator and turn down the temperature to 115˚F, leave for another half hour to one hour or till the underside is now spongy to touch.
Filling:
Place the drained cashews and coconut milk in a food processor and blend until creamy.
Add ¾ cup maple syrup, 3 tablespoons vanilla paste, ¼ cup coconut oil, and all of the coconut butter, cinnamon, nutmeg and salt. Blend till combined.
Add 2 tablespoons of lecithin last and blend once again.
Remove three full cups of the mixture and set aside, this is your filling.
ICING:
Add the cacao, and remainder 1 tablespoon each of coconut oil, vanilla and maple syrup. Blend till combined.
Add the last tablespoon of lecithin and blend well.
ASSEMBLY:
Remove the cake layer from the dehydrator, spread the filling evenly over the surface
Roll the cake into a log, a bit like rolling sushi.
Spread the icing evenly over the entire log. Use a fork to create some texture and grooves like the bark on a tree.
If you have any filling or icing left over, pop them in a bowl in the fridge to set, then roll into truffles.