Lemon Custard Mousse Slice With Blueberry Cream
[Vegan]

Preheat oven to 350°F. Line a loaf pan with baking paper.

To Make the Base:

1. Drain the dates and set aside the soaking liquid. Add the dates with the remaining base ingredients to a food processor and pulse until it forms a dough. Press mixture into the bottom of the baking tray and set aside.

To Make the Filling:

1. Add all of the filling ingredients to the food processor and pulse until it is a smooth thick consistency. Pour into the baking tray.
2. Bake for 30-45 minutes, or until it starts to come away from the sides. If you poke a knife in the cooked slice, the knife is meant to be slightly wet. Remove and cool slice in the baking tray.
3. For the icing: Drain the cashews. In a food processor, pulse all cream ingredients and reserved date liquid from making the crust, until very smooth. If it is too thin, add more cashews. If it is too thick, add some milk.
4. Cut the slice and decorate with the cream as desired.

To Make the Sweetened Condensed Milk:

1. Add all ingredients to a saucepan and bring to a boil for 3 minutes.
2. Turn down the heat, simmer milk, and stir occasionally for 30 minutes to 1 hour, or until it has thickened or reduced to 1/4 cup of milk.
3. Use as required in above recipe