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
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 and pulse as needed to form a sticky, workable dough.
Flatten the dough to fill the bottom of your mold, using two layers of parchment paper and a rolling pin to prevent sticking.
Blend the cashews, maple syrup, blueberries, water, and coconut oil until smooth, ensuring no chunks remain.
Pour the mixture over the crust and tap the pan to level it out and remove any bubbles.
Place in the freezer until set
Remove from the freezer and leave at room temperature for 15 minutes before eating.
