Vegan Gluten-Free Summer Cake
Ingredients
Crust
- 10 pitted Medjool dates
- 1/4 cup each pistachios, almonds and oats
- pinch of salt
Filling
- 3 cups cashews
- 2 bananas
- 1/2 lemon, juiced
- 1/3 cup maple syrup
- 1 can coconut milk (take the cream and a bit liquid)
- 20-30 frozen raspberries and blackberries
Toppings
- Favorite melted chocolate
- Chopped pistachios
Preparation
Combine the crust ingredients and lay them onto a cake mold.
Combine the filling ingredients in a blender, taste and add sweetener if needed, split the mixture in half, pour the first half into the crust, add 10-15 frozen raspberries and blackberries, pour the second half, add some more berries, and freeze overnight.
Add the toppings and serve.
