FOR THE BASE:
1 cup raw walnuts
1 cup unsweetened shredded coconut
2 tbs. coconut oil melted
2 tbs. rice malt syrup (swap to raw honey for 100% paleo)
FOR THE FILLING:
2 cups raw cashews (soaked in water for at least an hour)
1 cup fresh or frozen blueberries (plus extra to garnish!)
1 cup coconut milk
1/3 cup coconut oil
Juice and rind of 1 lemon
2 tbs. rice malt syrup (swap to raw honey for 100% paleo)
1 tsp 100% vanilla extract
NOW WHAT:
Line the base of a 20 cm springform cake tin and grease the edges with coconut oil.
In a food processor, whiz the walnuts and coconut until a fine meal forms. Transfer the meal into a large mixing bowl. Add the coconut oil and rice malt syrup to the bowl and mix together well.
Once it’s all combined, press the base into the cake tin evenly. Place into the freezer. Now for the filling. Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconut oil, rice malt syrup, lemon juice, rind and vanilla powder.
Whiz until completely smooth, this will take around 5 minutes. Pour the filling on top of the base. Sprinkle the blueberries on top of the filling and press them into the filling so they are covered. Shake the tin to even out the top and place the cake into the freezer for around 2 hours or until set.
Take the cake out of the freezer and let it sit for 10 minutes. Rub the outside of the cake tin with a hot cloth and release the spring form slowly. To serve, garnish with extra blueberries and a little lemon rind! Cut into slices with a hot knife and store any leftovers in an airtight container in the freezer.
2 cups raw cashews (soaked in water for at least an hour)
1 cup fresh or frozen blueberries (plus extra to garnish!)
1 cup coconut milk
1/3 cup coconut oil
Juice and rind of 1 lemon
2 tbs. rice malt syrup (swap to raw honey for 100% paleo)
1 tsp 100% vanilla extract
NOW WHAT:
Line the base of a 20 cm springform cake tin and grease the edges with coconut oil.
In a food processor, whiz the walnuts and coconut until a fine meal forms. Transfer the meal into a large mixing bowl. Add the coconut oil and rice malt syrup to the bowl and mix together well.
Once it’s all combined, press the base into the cake tin evenly. Place into the freezer. Now for the filling. Drain and rinse the cashews and place them into the food processor along with the coconut milk, coconut oil, rice malt syrup, lemon juice, rind and vanilla powder.
Whiz until completely smooth, this will take around 5 minutes. Pour the filling on top of the base. Sprinkle the blueberries on top of the filling and press them into the filling so they are covered. Shake the tin to even out the top and place the cake into the freezer for around 2 hours or until set.
Take the cake out of the freezer and let it sit for 10 minutes. Rub the outside of the cake tin with a hot cloth and release the spring form slowly. To serve, garnish with extra blueberries and a little lemon rind! Cut into slices with a hot knife and store any leftovers in an airtight container in the freezer.
