Ingredients
2 1/2 cups Raw cashews (Filling)
1 1/2 cups Pitted dates (Crust)
2 1/2 cups Raw pecans and/or other nuts
1/3 cup Maple syrup (Filling
1/4 teaspoon Salt (crust)
1/4 teaspoon Salt (filling)
3/4 cups Plant milk (coconut, oat, soy, combo?)
3 tablespoons Olive Oil
1 Lemon
1 1/2 teaspoons Vanilla
3/4 cups Fresh and/or frozen blueberries
Preparation
Add 2 1/2 cups of raw cashews to a bowl and cover with boiling water - soak for 1 hour and then drain thoroughly
Put 1 1/2 cups of pitted dates in food processer and blend till it forms a ball; remove.
Chop 2 1/2 cups of nuts (pecans) in blender, then add date paste and a 1/4 tsp of salt and generous squeeze of lemon juice to form crust
Line a baking dish (rectangular lasagna pan? Something bigger than 8x8-in) with parchment and press in crust (Can put a parchment on top and then flatten with bottom of measuring cup to make thin and uniform).Put in freezer to set.
Make filling by blending in vitamix: soaked cashews, splash of vanilla, 1/3 cup maple syrup, 3/4 cup milk (coconut and/or oat or and/or soy), 1/4 teaspoon salt, 3 tbs oil, 1/2 cup frozen or fresh blueberries, juice of one medium lemon). Taste and adjust flavor as needed.
Add in an additional 1/4 cup of blue berries and pulse a few times
Pour filling into crust, tap to release bubbles, top with some fresh blueberries (can try pushing in to top layer?), then put in freezer for 4-6 hours.
Could try making a blueberry sauce perhaps? Serve with icecream. Suggests cutting into bars.
