PLANT-BASED BLUEBERRY CAKE

Bottom crust ingredients

• 2 oz dates (weight does not include seeds)
• 2 oz almonds (plain)
• 2.5 oz rolled oats
• 0.25 cup olive oil

​Filling ingredients

• 9.25 oz cashew nuts
• 6.5 oz frozen blueberries + 12.5 oz more for putting on bottom between crust and filling.
• 8 oz cane sugar
• 1.5 cups coconut milk
• 1.5 cups water
• 2.5 tsp agar powder
• 3.5 tbsp kudzu starch

Link to recipe source

1. Put all crust ingredients into a blender (vitamix) and blend on low for 15-20 seconds.
2. Spread the mixture into the 9 in cake pan evenly, using a cup with a flat bottom t tamp down the crust. Bake at 350 F for15 minutes.
3. Put all the ingredients for the filling together in the blender and blend on high power until mixture is smooth.
4. Gently heat the mixture up with low to medium heat until it thickens, stirring it constantly to prevent clumping.
5. Place another 12.5 oz of blueberries on the crust, then pour in the filling mixture.
6. Place in freezer for 15 minutes to harden filling
7. Add border of blueberries to top of cake + mint leaves
8. Place back in freezer for another hour or until cake is hard enough to separate from cake pan.