Frozen Blueberry Cashew cake

Endless possibilities with cashews

This was our chosen dessert to display at our valentines event this year. A delicate cashew creation, creamy and sweet.

AuthorChef MeganCategoryDifficultyIntermediate

An indulgent treat that's rich, creamy and leaving you wanting more!

Yields15 Servings
Prep Time40 minsTotal Time40 mins

 

Blueberry coulis
 500 g Frozen blueberries
 200 g Sugar
Cashew filling
 2 cups crushed cashews, soaked and rinsed
 ½ cup maple syrup
 1 Lemon, juiced with zest
 5 ml Vanilla
 250 ml coconut milk
 30 g tahini
Coconut ginger date crust
 2 cups soft pitted dates, can be fresh or dried
 3 cups desiccated coconut
 60 g peanut butter
 1 Pack crushed ginger cookies

Nutrition Facts

Servings 15


Amount Per Serving
Calories 554
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 16.3g82%
Cholesterol 80mg27%
Sodium 5mg1%
Total Carbohydrate 64.8g22%
Dietary Fiber 6.9g28%
Sugars 45.6g
Protein 9.5g19%

Calcium 48%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Cook frozen blueberries with granulated sugar, bring to a boil and simmer for 10 min. Set aside to cool.

For the crust
2

Chop dates fine or pulse in a food processor, add coconut , peanut butter and pulse till smooth, work in cookie crumbs and press flat on the greased cake tin you are using.

3

In a blender blend cashews and 1 cup coconut milk. Add more water if needed.
Blend till smooth and thick.
Add half the blueberries, lemon & maple syrup blend well.

4

Fold in the rest of the blueberries.
Pour mixture into onto the crust and allow it to freeze 5 hours to overnight.

5

When completely frozen remove from the dish to cut. Use a jug of boiling water to dip in a sharp knife. Cut desired pieces. You need to work fast or the desert will start to melt.
This Can stay frozen up to 3 months in a well sealed container.

 

Ingredients

Blueberry coulis
 500 g Frozen blueberries
 200 g Sugar
Cashew filling
 2 cups crushed cashews, soaked and rinsed
 ½ cup maple syrup
 1 Lemon, juiced with zest
 5 ml Vanilla
 250 ml coconut milk
 30 g tahini
Coconut ginger date crust
 2 cups soft pitted dates, can be fresh or dried
 3 cups desiccated coconut
 60 g peanut butter
 1 Pack crushed ginger cookies

Directions

1

Cook frozen blueberries with granulated sugar, bring to a boil and simmer for 10 min. Set aside to cool.

For the crust
2

Chop dates fine or pulse in a food processor, add coconut , peanut butter and pulse till smooth, work in cookie crumbs and press flat on the greased cake tin you are using.

3

In a blender blend cashews and 1 cup coconut milk. Add more water if needed.
Blend till smooth and thick.
Add half the blueberries, lemon & maple syrup blend well.

4

Fold in the rest of the blueberries.
Pour mixture into onto the crust and allow it to freeze 5 hours to overnight.

5

When completely frozen remove from the dish to cut. Use a jug of boiling water to dip in a sharp knife. Cut desired pieces. You need to work fast or the desert will start to melt.
This Can stay frozen up to 3 months in a well sealed container.

Frozen Blueberry Cashew cake