Raw Blueberry Cashew Cake
Ingredients
Base
- 1 cup almonds
- 1 cup dates
- a pinch of salt
Filling
- 1 1/2 cups cashews soaked overnight in water
- 1/3 cup maple syrup
- 3 tablespoons coconut oil
- 1 scraped vanilla bean
- juice of 1 lemon
- 1 cup blueberries if using frozen, let them thaw completely
Preparation
Line a small springform pan (20cm / 8") with baking paper and grease the sides with coconut oil. Set aside.
For the base, combine the ingredients in a food processor and pulse until a sticky ball forms. If using a blender, blitz the walnuts first and then add in the dates and blend them together.
Press the mixture into the springform pan (this works easier if your fingers are slightly wet).
To make the filling, add all the ingredients to your food processor or blender again and blend until you have a creamy mixture.
Pour about two thirds of the mixture onto the base. Place the pan in the freezer for 5-10 minutes to set.
Add the blueberries to the remaining third of the mixture and blend again. Then pour it onto the first layer.
Freeze for at least six hours. Take it out of the freezer 30 minutes before serving. Slice with a hot and sharp knife.
Keep leftovers in the fridge.
