Vegan Blueberry Cashew Cake
Ingredients
Crust
- 1/2 cup pitted dates
- 1/2 cup almonds
- 1/2 tsp vanilla
- 1 tbsp water
Filling
- 2 1/2 cups raw cashews (soaked for 8 hours)
- 1/2 cup maple syrup
- 1 cup blueberries
- 1 tbsp coconut oil
- 1/4 cup water or extra maple syrup
Preparation
Soak the cashews overnight in water or in boiling water for 1 hour if in a pinch.
Using a food processor, combine the dates, almonds, vanilla, and water to form a sticky, workable dough.
Flatten the dough to fill the bottom of your pan or mould.
Blend the cashews, maple syrup, blueberries, water, and coconut oil until smooth.
Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
Freeze the cake until firm.
Remove from the freezer and let it sit at room temperature for 15 minutes before eating.
