Summary

Ingredients

For the cream:

• 300 g cashew nuts, soaked in water for at least 1 hour
• 1 lemon (s), juice it
• 0.5 teaspoon ½ vanilla, ground
• 3 tablespoon coconut oil
• 3 tablespoon maple syrup
• 3 tablespoon hazelnut milk (hazelnut drink)
• 150 g blueberries

For the ground:

• 60 g date (s), pitted
• 170 g almond (s), blanched
• 1 ½ tablespoon coconut oil

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Instructions

1. Ground:
2. Process almonds, dates and coconut oil in a blender, magic wand or food processor to a homogeneous mass. Fill a cake tin with the base mixture and press down lightly. It has to be evenly distributed.
3. Filling:
4. Drain and rinse the soaked cashews.
5. Puree cashews, lemon juice, hazelnut milk, 2 tablespoons of coconut oil, maple syrup and ground vanilla in the high-performance mixer of the food processor or with a magic wand. Put 2/3 of the mixture on the cake base.
6. Puree the rest with the blueberries and add 1 tablespoon of coconut oil. Spread the blueberry mixture on the light cream.
7. Min. Place in the freezer for 2 hours or in the refrigerator for 4 hours.