Creamy Wild Blueberry & Lemon Cake

Want to impress a non vegan? Then this recipe if for you! I have yet to meet anyone who does not love these!

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Raw vegan | Oil-free | Gluten free

RECIPE

The base:

• 1 cup gluten free oats

• 2 cups fresh & pitted dates

Topping:

• 1 cup cashes (soaked in room temperature water for 30min-1h)

• 1 cup coconut cream (thick part of can)

• 3/4 cup blueberries (wild ones for medicinal benefits)

• 2 tbsp lemon juice

• 3 tbsp maple syrup

• 1 tsp vanilla extract (alcohol free)

• 1 tbsp lemon zest

DIRECTIONS

1. Mix oats and dates in a food processor or high speed blender until texture of a dough. Transfer to medium sized glass form covered in parchment paper.

2. Add all ingredients for the topping in a high speed blender and blend until smooth.

3. Pour the filling over the base and top with some wild blueberries and lemon zest.

4. Place the form in the freezer for 3-4 hours until the cream has set.

5. Take out from freezer 15 min before serving.

I hope you enjoy them as much as I do!