Ingredients
Scale
- 1/2 cup Medjool dates
- 1/2 cup walnuts
- 1/4 cup shredded coconut
- Pinch of salt
- 1 cup raw cashews, soaked overnight
- 1/2 cup chilled coconut cream (solid part from can)
- 1/4 cup coconut oil, melted
- Juice of one lemon
- Zest of one lemon
- 1/3 cup maple syrup (or to taste)
- 1/2 cup frozen blueberries (thawed)
- 1 tbsp Tropeaka Acai Powder
Instructions
- For the crust, blend Medjool dates, walnuts, shredded coconut, and salt until crumbly. Press into a lined springform tin and freeze.
- For the filling, blend soaked cashews, chilled coconut cream, melted coconut oil, lemon juice, lemon zest, maple syrup, blueberries, and acai powder until smooth.
- Pour the filling over the crust in the springform pan. Smooth the top and freeze for at least 4 hours or overnight.
- Before serving, let thaw at room temperature for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 17g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg