300g of raw cashews (soaked in water, min. for six hours, but I recommend leaving them overnight)
80-100ml of maple syrup (or agave syrup)
juice of one squeezed lemon
5-10 drops of vanilla extract (according to your taste)
3 tablespoons of coconut oil
150g frozen blueberries
First, chop the almonds and hazelnuts in a blender, and then put them in a bowl. Then blend the dates, and add them together with the coconut flour and salt into the bowl with the nuts. Mix this mass until you get a homogeneous mass. If the mass is dry, gradually add water.
Transfer the mixture you got to the cake tray and press it evenly with your fingers. The crust is done.
Strain the Indian cashews and put them in a blender together with the coconut oil, maple syrup, lemon juice and vanilla extract. Mix these ingredients until you get a creamy mass. If your blender is smaller, divide it into two parts. Pour the Indian cashew cream into a bowl.
Now it’s time to blend the blueberries. I always add 3-4 tablespoons of water to them, to make them easier to mix.
Combine the blueberries and Indian cashew cream and pour it into a baking tray over the crust.
Sprinkle the cake with almond leaves and blueberries and put it in the freezer for a minimum of 2-3 hours.
Store this cake in the freezer, and take it out 15 minutes before serving so you can cut it.