An indulgent treat that's rich, creamy and leaving you wanting more!
Cook frozen blueberries with granulated sugar, bring to a boil and simmer for 10 min. Set aside to cool.
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.
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.
Fold in the rest of the blueberries.
Pour mixture into onto the crust and allow it to freeze 5 hours to overnight.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.