10 Servings, 20 Minutes
4 cups Cashews
3/4 cup Maple Syrup 1 Lemon
1 cup Water 1 cup Pecans 1 1/2 cups Pitted Dates 1/2 cup Unsweetened Shredded Coconut
2 1/2 Tbsp Coconut Oil 1/4 tsp Sea Salt 2 cups Wild Blueberries
Start by pre-soaking cashews in water (to cover) for 4 hours or overnight.
Make the crust first by placing the following ingredients in a high-powered blender or food processor: dates, shredded coconut, pecans, coconut oil and sea salt. Blend until a crumbly & sticky mixture forms.
Press the crust mix into the bottom of a 9-Inch springform pan. Leave to the side while you make the filling.
Make the filling: Strain the cashews and place them in a high-powered blender along with maple syrup, water and the juice of an entire large lemon. Blend on high until the mixture is silky smooth.
Pour filling on-top of crust mix and shake pan gently to evenly disperse. Measure out 1 cup of the wild blueberries and place on-top of the filling, pressing down enough to partially submerge the berries into the filling mixture. Then, pour the remaining blueberries on-top. This creates a pretty embedded look when slicing into the cake!
Freeze for 5 hours. Let stand on counter 1 hour before serving.