Raw Blueberry 'No-Cheese’ 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 – 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