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β’ 10 - 12 pitted medjool dates
β’ 1/2 cup coconut shreds
β’ 1/2 cup quick oats
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β’ 2 cups raw cashews (pre-soaked in filtered water for 2 - 4 hours/drained)
β’ 1 tsp vanilla bean paste
β’ 1 cup unsweetened coconut milk
β’ 1/2 cup coconut cream (full fat)
β’ 3/4 - 1 cup coconut nectar (or 1/2 cup pure maple syrup however maple isnβt raw)
β’ 1 tbsp coconut oil
β’ 1 cup fresh or frozen blueberries
β’ 1 tbsp maqui berry or aΓ§ai berry powder (optional, adds a deeper purple color)
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1. Blitz all base ingredients in high powered blender or food processor until sticky.
2. Press into small round cake molding tins that have a removable bottom.
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1. Place all ingredients except blueberries & maqui berry powder in blender and pulse on high for a few minutes. Stopping a few times to scrape down sides. You want to try and achieve a very smooth & creamy texture. (Add more coconut milk if blades are not turning smoothly).
2. Half the mixture by adding one half into a small bowl, leaving the remaining in the blender.
3. Add blueberries and optional maqui/aΓ§ai berry powder. Pulse until blended in well.
4. Pour the first batch from bowl over the base. You can follow with the blueberry mix; however, if you want more uniform lines, itβs best to freeze the first layer for 2-3 hours first then add the next layer.
5. Freeze overnight, slice and serve. Makes 2-3 small cakes. Enjoy!
πΈPhoto & Recipe by rawspirations {IG}