| 6 | 40 | 6589 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 1 |
| 1 cup | Medjool date (pitted, packed) |
| 1 1/2 cup | Walnuts |
| 5 cup | Cashew nuts, raw (soaked) |
| 1 | Lemon (or 2 small), squeezed) |
| 1 cup | Maple syrup |
| 1 can | coconut cream ((or full-fat coconut milk with hard cream on top)) |
1. Soak cashews overnight in fridge.
2. Rinse liquid off cashews.
3. Blend ingredients for crust in food processor and press into bottom of springform pan.
4. Clean food processor, then blend ingredients for fi lling.
5. Pour all but 2 cups of fi lling into the pan on top of crust.
6. Add 1 cup of frozen blueberries to the remaining 2 cups of fi lling and blend.
7. Pour blueberry mixture on top of ch-ease layer.
8. Top cake with fresh or fozen blueberries.
9. Freeze cake until fi rm and serve
