BlueberryCake the Iccilah

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 (the real stuff)
🍁 1 cup blueberries (frozen is definitely best)
🍁 1 tbsp coconut oil
🍁 1/4 cup water (or extra maple syrup if you like it sweet)


🍰 1. Soak the cashews overnight in water (or in boiling water for 1 hour if you're in a pinch).⠀

🍰 2. Using a food processor, combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.⠀

🍰 3. Flatten the dough to fill the bottom of your can or mould (I 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 everywhere.⠀

🍰 4. Blend the cashew, maple syrup, blueberries, water, and coconut oil until smooth. There should be no chunks. I leave the blender running a few minutes for good measure.⠀

🍰 5. Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.⠀

🍰 6. Remove from the freezer and leave at room temperature 15 minutes before eating. Enjoy!


Thank you so much, NL 🥰