Ingredients
- FOR CRUST:
- 1 tsp coconut oil
- 1 ½ cups pecans
- 1 ½ cups pitted medjool dates
- 1 tsp lemon zest
- Pinch of salt
- FOR FILLING:
- 2 ½ cups raw cashew pieces
- ¾ cup coconut cream
- ½ pure maple syrup
- Grated zest of 2 lemons
- ½ cup fresh lemon juice
- 2 Tbsp coconut oil
- ⅛ tsp sea salt
- ¼ tsp turmeric
- FOR TOPPINGS:
- 1 cup blueberries
- 1 tsp maple syrup
- 1 tsp lemon zest
Directions
- PREPARE THE CRUST:
• Lightly grease a 8-inch springform pan or 9-inch pie plate with 1 tsp coconut oil.
• In a food processor, combine the pecans, dates, lemon zest and salt. Pulse until it slightly starts to stick together and the dates and pecans are pulverized.
• Remove from the processor and press evenly into the bottom and slightly up the sides of the prepared springform pan. - PREPARE THE FILLING:
• In a blender, combine all of the filling ingredients and puree until smooth.
• Pour into the prepared prepared springform pan.
• Chill overnight, or until firm. To chill the cake faster, place in the freezer for 2 hours. - PREPARE THE TOPPING:
• Lightly toss together the blueberries, maple syrup and lemon zest. Top the cake with the filling.
Nutritional Facts
- Calories
- 308
- Fat
- 17.3g (Saturated Fat: 6g)
- Carbohydrates
- 37.6g
- Fiber
- 3.3g
- Sugar
- 25.3g
- Protein
- 5.4g
- Sodium
- 61mg
