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
 500gFrozen blueberries
 200gSugar
Cashew filling
 2cupscrushed cashews, soaked and rinsed
 ½cupmaple syrup
 1Lemon, juiced with zest
 5mlVanilla
 250mlcoconut milk
 30gtahini
Coconut ginger date crust
 2cupssoft pitted dates, can be fresh or dried
 3cupsdesiccated coconut
 60gpeanut butter
 1Pack crushed ginger cookies

Nutrition Facts

Servings 15


Amount Per Serving
Calories554
% Daily Value *
Total Fat32.4g50%
Saturated Fat16.3g82%
Cholesterol80mg27%
Sodium5mg1%
Total Carbohydrate64.8g22%
Dietary Fiber6.9g28%
Sugars45.6g
Protein9.5g19%

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
 500gFrozen blueberries
 200gSugar
Cashew filling
 2cupscrushed cashews, soaked and rinsed
 ½cupmaple syrup
 1Lemon, juiced with zest
 5mlVanilla
 250mlcoconut milk
 30gtahini
Coconut ginger date crust
 2cupssoft pitted dates, can be fresh or dried
 3cupsdesiccated coconut
 60gpeanut butter
 1Pack 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