Blueberry Chia Seed Cashew Cake Recipe

Ingredients

CRUST:

• eight – dates, Medjool
• 1/2 cup – flaxseed, ground
• 2 tablespoon – chia seeds

FILLING:

• 6 ounces – cashews
• 2 tbsp – coconut cream
• 3 tablespoon – coconut oil
• 3 tablespoon – maple syrup, pure
• half of cup – blueberries

Directions

1. Soak the cashews for as a minimum 6 hours
2. To make the crust, you may want to pit and chop the dates.
3. Blend the chopped dates in a meals processor until a ball forms round the edge of the blender.
4. In a bowl integrate the processed dates, flax meal and chia seed. Knead nicely with your palms.
5. Press the aggregate by way of hand into a gently oiled 5 inch spring shape pan. Place the crust in the fridge even as you prepare the filling.
6. To put together the filling, mixture the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on excessive pace to make sure consistency.
7. Spoon the filling onto the crust and region in freezer for at least four hours.
8. Decorate the cake after it’s frozen if preferred.
9. Let take a seat at room temperature for 10 mins earlier than serving.

Source :https://www.superhealthykids.com/blueberry-chia-seed-cashew-cake/

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