Makes 12 to 15 slices
INGREDIENTS
For the base
For the filling
For the topping
INGREDIENTS
For the base
- 200g or about 1½ cups coarsely ground almonds
- 200g or about 1½ cup pitted soft Medjool dates
- 2 tbsp coconut oil
- Pinch of Himalayan pink salt
For the filling
- 450g or about 3 cups cashews (soaked for at least 4 hours, or if in a rush, soaked in hot water for at least 1 hour)
- Juice of 2 large lemons
- 5 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 250g or a bit more than 2 cups fresh or frozen blueberries
For the topping
- 4 tbsp melted coconut oil
- 4 tbsp unsweetened cacao powder
- 3 tbsp maple syrup
- 3 tbsp almond butter
- 3 tbsp water
DIRECTIONS
- Add the base ingredients into a food processor and pulse until the mixture comes together. If the dates are not soft enough, add a bit of warm water to help the mixture bind into a smooth paste.
- In an 8x8-inch square baking pan lined with cling film or parchment paper, press the mixture evenly with a spatula and put it in the fridge.
- Drain the cashews, but keep a bit of the water just in case you need it for later. Mix together the filling ingredients except the blueberries in a blender or food processor and blend until you get a silky, smooth consistency. If the mixture is too dry, add a bit of the water you soaked the cashews in.
- Put ¾ of the mixture on top of the chilled base and return to the fridge until set. Add the blueberries to the rest of the cashew mixture and pour the rest on top of the previous layer. Chill again.
- Mix the frosting ingredients together. Pour on top of the blueberry cashew layer. Chill until set.