Vegan No-Bake 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 (frozen is definitely best)
- 1 tbsp coconut oil
- 1/4 cup water (or extra maple syrup if you like it sweet)
Preparation
Soak the cashews overnight in water or in boiling water for 1 hour if you're in a pinch.
Using a food processor, combine the dates, almonds, vanilla, and water and pulse as needed to form a sticky, workable dough. This will take a few minutes.
Flatten the dough to fill the bottom of your can or mould. Use 6-9 inches, but you could stretch this further. Two layers of parchment paper and a rolling pin work well to keep things from sticking.
Blend the cashew, maple syrup, blueberries, water, and coconut oil until smooth. There should be no chunks. Leave the blender running for a few minutes.
Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
Place in the freezer until set
Remove from the freezer and leave at room temperature for 15 minutes before eating.
