RECIPE:
Filling:
1 ½ cups raw cashews (soaked min. 2 hours)
8 medjool dates (organic)
1 tbsp lemon juice
1 ½ tsp vanilla
Pinch salt
½ cup non-dairy milk
Crust:
1 cup nuts of choice (I use pecans and walnuts)
2 medjool dates
1/2 tsp vanilla
Optional:
Pinch of salt
10 oz bag of frozen blueberries for topping.
Combine crust ingredients in a food processor and blend until mixture gets sticky. Do not over blend.
Press an even amount of crust mixture into the base of a six cup muffin pan.
Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved.
Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a spoonful of thawed blueberries and gently press into the filling center. Freeze for 2-3 hours.
Before serving, remove and let thaw for 5 minutes. Remove cakes from the pan and top with more blueberries.
Enjoy!
