One of the favourite recipes from our last Revive weekend.
Gluten free, dairy free and egg free. Perfect to make in advance and freeze.
Ingredients
Crust
1 cup pitted dates
1 cup almonds
pinch of salt
Filling
1.5 cup cashew nuts, soaked in water overnight then drained (or soak 1 hr in very hot water)
4 tbsp lemon juice
Zest from 1 small lemon
6 tbsp coconut oil, melted
2/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/2 cup (25 g) fresh blueberries
Decor
Fresh blueberries / Shredded coconut / Edible flowers / Mint
Instructions
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a tin and put in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a nutribullet/blender until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the tin and leave to thaw for about 10-15 minutes before cutting. Decorate as preferred.
Enjoy!
