Prep 20 minutes + soaking + chilling
Cook 5 minutes / Serves 12
Ingredients
500g organic raw cashews
375g blueberries, plus extra to garnish
1/4 cup goji berries
2 tbs honey
300g organic raw macadamias
1/2 cup rolled oats (use quinoa flakes instead for gluten free)
1/4 desiccated coconut
125g medjool dates, seeded, chopped
1/2 coconut oil, melted
1/2 cup lemon juice
1 frozen banana, chopped
1 tsp vanilla extract
Method
1) Place cashews into a bowl and clover with water. Leave to sad for 3 hours.
2) Meanwhile, place blueberries, goji berries, honey and 2 tbs water into a small pan over medium heat. Simmer for 5 minutes until berries soften. Roughly mash with a fork to release their juice. Drain and cool juice and pulp.
3) Line base of a 21cm springform cake pan with baking paper. Process macadamias, oats and coconut in a food processor until finely chopped. Add chopped dates and process until combined. Press evenly over base of pan. Chill.
4)Drain cashews and process in food processor until finely chopped. Add coconut oil, lemon juice, banana and vanilla and process until creamy. Add blueberry juice and process until combined. Transfer to a bowl and stir through berry pulp.
5)Pour mixture over base and chill overnight until set. Remove from pan and decorate with extra blueberries. Cut into wedges to serve.
Nutrition: per serve:
10 g protein, 51g fat (16g saturated fat), 27g carb, 19g sugars, 6g dietary fibre, 10mg soda, 2550kj (610 calories)