Blueberry Chia Seed Cashew Cake
Saturday, April 15, 2017
Blueberry Chia Seed Cashew Cake
Ingredients
Crust:
Filling:
Directions
source:http://www.superhealthykids.com
Ingredients
Crust:
- 8 date, pitted – dates, Medjool
- 1/2 cup – flaxseed, ground
- 2 tablespoon – chia seeds
Filling:
- 6 oz – cashews
- 2 tbsp – coconut cream
- 3 tablespoon – coconut oil
- 3 tablespoon – maple syrup, pure
- 1/2 cup – blueberries
Directions
- Soak the cashews for at least 6 hours
- To make the crust, you will need to pit and chop the dates.
- Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
- In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
- Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
- To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
- Spoon the filling onto the crust and place in freezer for at least 4 hours.
- Decorate the cake after it’s frozen if desired.
- Let sit at room temperature for 10 minutes before serving.
source:http://www.superhealthykids.com