FOOD
Blueberry Vanilla Cream Cake Slice
A nutty crust forms a satisfying crunch when you bite into these fruity and refreshing healthy-ish treats.
FOOD
Blueberry Vanilla Cream Cake Slice
A nutty crust forms a satisfying crunch when you bite into these fruity and refreshing healthy-ish treats.
Ingredients
Base
- 1 1/2 cups pecans
- 3/4 cup macadamia nuts
- 2/3 cup shredded coconut
- 8 dates, pitted
- 1/2 teaspoon kosher salt
Cream Filling
- 3 cups cashews, soaked overnight, rinsed and drained
- 2/3 cup coconut cream
- 2/3 cup maple syrup
- 3 tablespoons fresh lemon juice
- 1 vanilla pod, scraped
- 1/2 teaspoon almond extract
- 3/4 cup coconut oil, melted
- 2 cups blueberries, divided
- Freeze-dried blueberries
- Sprinkles of your choice
Steps
Base
- Base: Line a 9x9-inch tin with parchment paper. In a food processor, pulse all base ingredients until the mixture becomes sticky and only small bits of nut remain.
- Press the base firmly into prepared tin and refrigerate to set.
Cream Filling
- Cream filling: Blend cashews, coconut cream, maple syrup, lemon juice, vanilla bean scrapings and almond extract until smooth.
- Drizzle in coconut oil while machine is running, and blend until completely smooth.
- Spread half of the mixture over the refrigerated base, and drop in 3/4 cup of whole blueberries. Smooth the surface with a spatula and freeze for 30 minutes to an hour.
- Add remaining blueberries to the blended mixture and process until smooth. Pour and smooth the blueberry cream mixture over the chilled vanilla slice layer and allow to cool overnight.
- Remove from freezer, cut into rectangular slices and garnish as desired with coconut cream, blueberries and sprinkles.