Blueberry Cashew Cake

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Blueberry Cashew Cake by @ehvegan 💜

Serves: 8⠀
INGREDIENTS⠀
1/2 cup pitted dates (crust)⠀
1/2 cup almonds (crust)⠀
1/2 tsp vanilla (crust)⠀
1 tbsp water (crust)⠀
2 1/2 cups raw cashews (soaked for 8 hours)⠀
1/2 cup maple syrup (the real stuff)⠀
1 cup blueberries (frozen is definitely best)⠀
1 tbsp coconut oil⠀
1/4 cup water (or extra maple syrup if you like it sweet)⠀
INSTRUCTIONS:⠀
1. Soak the cashews overnight in water (or in boiling water for 1 hour if you're in a pinch).⠀
2. Using a food processor, combine the dates, almonds, vanilla, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.⠀
3. Flatten the dough to fill the bottom of your can or mould (I use 6-9 inches, but you could stretch this further). Two layers of parchment paper and a rolling pin work well to keep things from sticking everywhere.⠀
4. Blend the cashew, maple syrup, blueberries, water, and coconut oil until smooth. There should be no chunks. I leave the blender running a few minutes for good measure.⠀
5. Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.⠀
6. Remove from the freezer and leave at room temperature 15 minutes before eating. Enjoy!

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