- 1 half of of cup walnuts (or pecans / almonds)
- 1 half tsp ceylon cinnamon
- a tiny pinch of salt
- 6-8 glowing dates, pitted
- 2 cups / 225g cashews (soaked in a single day)
- 1 big lemon, juiced
- three-five tbsp natural honey (or maple syrup)
- 3/four cup blueberries (I use wild blueberries)
- half cup coconut milk
- 2/three cup coconut oil, melted
- (2 tbsp acai powder)
- 1 tsp vanilla powder
- blueberries and secure to eat flora
- Place the cashews in a large bowl, cowl with water and soak overnight or for at the least 4-6 hours till making the cake.
- Start via making prepared the crust. Add walnuts, cinnamon and salt right into a blender or a food processor and grind till high-quality collapse. Cut the dates into smaller portions and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
- Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all unique components and mix for a couple of minutes, until very creamy and easy. Taste, and add extra honey / lemon juice / blueberries, if wanted.
- Take the cake tin from the freezer and pour the filling on pinnacle of the crust. Return to the freezer for four-6 hours till the filling has set.
- When the filling has set, take the cake from the freezer and cast off the perimeters of the cake tin carefully. Decorate with the sparkling blueberries and fit for human consumption plants and permit thaw for 15-20 mins in advance than serving. The cake will remain suitable inside the fridge for a couple of days, for longer intervals, preserve within the freezer.