RECIPE | Raw Blueberry 'No-Cheese' Cake - Gluten & Dairy Free
Raw Blueberry 'No-Cheeseβ Cake - Gluten, Grain & Dairy Free
INGREDIENTS
Base:
2 1/2 Cups organic almonds
2 1/2 Cups organic medjool dates approximately 15
2TBS organic coconut oil
Good pinch of Celtic or Himalayan salt
Filling:
3 cups raw organic cashews (soaked overnight β rinsed and strained)
Juice of 1 whole large lemon OR 5 limes
5TBS coconut oil
1tsp vanilla powder or liquid extract
2 TBS honey, maple syrup OR Rice malt syrup
2 cups organic frozen blueberries
INSTRUCTIONS
BASE:
Add all the ingredients into a food processor and pulse until the desired consistency is reached.
Transfer to a 20cm diameter springform cake dish.
Transfer to freezer whilst making the filling.
FILLING:
Add everything except the blueberries to a high speed blender and blend until a velvety smooth consistency - thermomix or vitamix makes light work of it
Remove 3/4 add to the base.
Put the berries into the remaining 1/4 of filling and blitz.
Add to the first part of the filling which creates the two tone effect
Freeze.
SERVING
When you are ready to serve ideally take out of the freezer and move to the refrigerator for about 2 hours to allow it to soften. Garnish with fresh berries