½ cup almonds
½ cup cashews
8 medjool dates
1 tsp vanilla extract
1½ cups cashews, soaked for a minimum of two hours
4 tbsp Califia Farms Unsweetened Almond Milk
2½ tsp lemon juice
3 tbsp melted coconut oil
¼ cup rice malt syrup
Reserve half of the first layer in blender, and add the following:
¾ cup blueberries
1 tbsp rice malt syrup
1 tbsp melted coconut oil
Line a 20 cm by 20 cm cake tin with baking paper.
In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
Add the dates and vanilla and process again until a sticky mixture is achieved.
Press evenly into the tin. Set aside.
To make the first filling layer, drain and rinse the cashews well.
Add the cashews to a high-powered blender along with the almond milk, lemon juice, melted coconut oil and rice malt syrup. Blend until completely smooth.
Pour only half of this mixture onto the base, and place in the freezer to firm up while you make the blueberry layer.
To the remainder of the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
Pour this gently onto the first layer.
Tap the tin onto the bench top to help release air bubbles and even out the top.
Place in the freezer until firm, about two hours.
Slice when still firm but softened enough to slice through.
Store in freezer.
Source: Califia Farms