Prep 15 minutes, plus 5 hours chilling timeServes 12
Ingredients
Method
Base
160g raw almonds
15 medjool dates, pitted
45g rolled oats
1 teaspoon lemon zest
2 tablespoons coconut oil
Filling
400g raw cashews
220g blueberries (fresh or frozen, frozen will make the colour deeper)
1/4 teaspoon salt
1 teaspoon vanilla bean paste or pure extract
3 tablespoons lemon juice
125mL maple syrup
60ml Vitasoy Ricemilk Original
160ml coconut oil
Chia seeds, to garnish (optional)
Base
Line a 20cm round cake tin with baking paper and set aside
Put the almonds into a food processor and blitz until very finely chopped. Add the lemon zest, dates, oats and coconut oil and pulse for a minute or two until the mixture sticks together when pinched between two fingers. Press the mixture evenly into the cake tin using a small glass on its side to flatten as firmly as possible
Filling
Place the cashews into a large bowl and cover with lots of cold tap water. Soak overnight (or at least 4 hours), then drain and set aside.
Wash the food processor bowl and add the drained cashews. Blitz until very finely cut, almost a smooth paste, then add the blueberries, salt, vanilla, lemon juice and maple syrup.
Process again until incorporated then drizzle in the Vitasoy Ricemilk through the chute, then the coconut oil and blend until well mixed
Pour into the cake tin and sprinkle with chia seeds, if using. Place into the fridge for 4 hours until thoroughly chilled, then into the freezer for 1 hour until partially frozen. You can serve it without being frozen, but the texture will be very soft and pudding-like
