Ingredients
Nutrition Facts6 servings
Serving size
- Amount per serving
- Calories337
- % Daily Value *
- Total Fat 23g30%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 101mg5%
- Total Carbohydrate 33g12%
- Dietary Fiber 3g11%
- Total Sugars 24g
- Protein 5g
- Potassium 309mg7%
- Vitamin E 11mg74%
- Vitamin K 13mcg11%
- Thiamin 15mg1250%
- Riboflavin 20mg1539%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.
Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender
Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.
Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour
Pour the purple cream on top and freeze again for half an hour.
Finally, add the remaining light cream on top and decorate with some blueberries.
Freeze again for at least 3 hours (or overnight)
Let the cake thaw before you enjoy it.
Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.
Ingredients
Directions
Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews in water for about 15 minutes until they are soft. Then drain the water and rinse the cashews.
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4-inch springform. Set aside.
Now blend all cream ingredients (except the blueberries and the maqui berry powder) in your high-speed blender
Set aside about 2/3 of the cream and blend the remaining 1/3 of the cream with the blueberries. I also added 1 tsp of maqui berry powder and 1 tsp of lime juice for a vibrant purple color.
Pour 1/2 of the light cream onto the crust and put the pan in the freezer for about half an hour
Pour the purple cream on top and freeze again for half an hour.
Finally, add the remaining light cream on top and decorate with some blueberries.
Freeze again for at least 3 hours (or overnight)
Let the cake thaw before you enjoy it.
Nuts: Use nuts of choice, for example, cashews, walnuts, macadamia nuts, hazelnuts, etc. You can also use seeds like sunflower seeds or pumpkin seeds, hemp seed, etc. instead.
