|Kick off spring with this light and no-bake treat.|
2 cups almond meal
2/3 cup dried, pitted dates
2 tablespoons coconut nectar or agave
1 teaspoon extra virgin coconut oil
pinch sea salt
2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup coconut nectar or agave1teaspoon extra virgin coconut oil
|Pre-soak the cashews in purified water for an hour or two and rinse well first. This makes them much healthier and easier to digest. |
Add the almond meal, sea salt and dates to your food processor. Pulse until the dates are broken down. Add the coconut nectar or agave and mix again. Remove and put in a small baking dish or container. Use a rubber spatula to smooth it out evenly, making it approximately 3/4" thick.
Now add the cashews to the food processor and blend until a coarse powder. Add the lemon juice and blend until smooth and creamy. Use a rubber spatula to occasionally scrape down the sides of the food processor to make sure everything blends well. Add the coconut nectar and coconut oil and blend once more.
Use your spatula to spread the frosting on top of the base. Place in the freezer for 30 minutes or so, until the cake is set. Remove from freezer and cut into small squares. Garnish with a blueberry if desired. Best kept stored in the refrigerator before serving.