Ingredients : Crust * 1 cup raw walnuts * 1 cup raw almonds * 10 medjool dates. pitted * 3 TBS melted coconut oil * ¾ cup shredded unsweetened coconut * ¼ tsp sea salt
Filling * 3½ cup raw cashews (soaked 3 hrs or overnight) * 1 cup coconut milk * ¾ cup maple syrup * ½ cup lemon juice * ½ cup melted coconut oil * 2 tsp vanilla * 1 cup raspberries * 1 cup blueberries
to make the color extra use Superfoods powders (1 tsp Pink Pitaya powder )
you can get 15% on @Unicornsuperfoods blends if you use buy code VGNBITES15
Instructions 1. Using a food processor blend crust ingredients until fine crumbs. Pour into a 9in springform cake pan. Press down and smooth out with the back of a measuring cup. Set aside. 2. In a high power blender, blend together all the fillings except the blueberries until very smooth. Set aside third of the mixture. 3. Add first raspberries to the remainder of the batter in the blender and blend until smooth and coloured , add 1\2 tsp pink pitaya powder set a side half of the mixture .
4. Add blueberries to the remainder of the batter in the blender and blend until smooth and coloured , add 1\2 pink Pitaya powder )
5. Pour first the white mixture onto the crust them pour the the red raspberries mixture on top the the blueberry mixture on top .
5. Let freeze. Take out of freezer 15-20 minutes before serving.
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