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Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

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Two layers: major deliciousness. This raw vegan ice cream cake has a lemony grain-free base made from nuts and dates followed by two fruity, creamy "ice cream" layers made from cashews. With a sweet nutty crust and a burst lemon and blueberry flavor, this cake makes the perfect treat to enjoy this spring as the weather gets warmer and days become longer.

Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

Serves

1 5-inch cake

Ingredients

For the Crust:

  • 1/2 cup walnuts (or use any other nuts/seeds you prefer)
  • 3 dates, pitted
  • 1 teaspoon coconut oil
  • 1 tablespoon lemon zest
  • Pinch of sea salt

For the Filling:

  • 1/2 cup cashews, soaked for a minimum of 2 hours (see notes)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1 lemon, juiced (about 4-5 tablespoons)
  • Zest from 1/2 lemon
  • 1/8 teaspoon turmeric
  • 1/3 cup blueberries, plus 1/4 cup for topping

Preparation

To Make the Crust:

Add all crust ingredients to the food processor and process until you get a fine sticky crumble.
Line your mini (5-inch) springform pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling.
To Make the Filling:

  1. Rinse and drain the cashews. Add them to the food processor or high-speed blender with the rest of filling ingredients, except for blueberries and process until smooth.
  2. Pour half the mixture in a small bowl and set aside. Add blueberries to the remaining mixture in the food processor and process until smooth. Add a splash of water if necessary.

To Assemble:

  1. Pour the blueberry layer over the crust and return to the freezer to harden for 1-2 hours. Then take out the pan and add the lemon layer on top and put back in the freezer to set.
  2. Remove after 2 hours and decorate with blueberries. Store leftovers in the freezer and let it thaw for 10-15 minutes before serving

Notes

If you forget to soak the cashews, bring water to a boil. Cover cashews with hot water and let them sit for 10-15 minutes to soften as you prepare the crust.

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AUTHOR & RECIPE DETAILS


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Delicious, nourishing plant-based meals and desserts. Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating delicious nourishing recipes for clients and companies, she is passionate about helping women with weight and body image issues become their absolute best and live the dream life they desire. She offers private and group coaching, meal plans, and tons of tasty recipes on her website nutriholist.com.


 

 

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0 comments on “Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]”

Click to add comment
Donn
3 Months Ago

Making it right now. Have it in the freezer after round 2. Waiting to add the yellow top.
I could not find a 5" tray so I used an old 6 inch wide plastic container \\Tupperware and inserted some saran wrap ..so I can pull the cake out. The taste is very tangy..so that should be nice. We will see how the guests like it. and will let you know.


Reply
Donn
29 Apr 2017

Made the cake..and people really liked it...very light and tangy.



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