This is one of my favourite dessert recipes that is gluten free, dairy free, vegan, raw and is perfect for a summertime treat!
Here's the recipe from Nourishing Meals
3/4 cup raw hazelnuts
3/4 cup raw almonds
pinch sea salt
6 to 8 medjool dates, pitted
1 tablespoon coconut oil
1 1/2 cups raw cashews, soaked in water for 3 hours
3/4 cup melted coconut oil
1/4 cup freshly squeezed lemon juice
4 to 6 tablespoons coconut nectar or honey
2 teaspoons non-alcoholic vanilla
1/2 teaspoon almond flavoring
1 cup fresh blueberries (thawed if frozen)
To make the crust, place the hazelnuts, almonds, and sea salt into a food processor fitted with the "S" blade. Pulse until finely ground. Add the dates and coconut oil; process until combined and finely ground.
Line a 9" spring form pan with parchment paper. Add the crust mixture and press it firmly and evenly into the bottom of the pan. Chill in the refrigerator or freezer while preparing the filling.
To make the filling, first drain and rinse the soaked cashews. Place them into a high-powered blender along with the melted coconut oil, lemon juice, coconut nectar/honey, vanilla and almond flavoring. Blend on high, stopping to scrape the sides down, until very smoothe and creamy. Mixture will be somewhat thick so you may need to stop the blender, stir, and continue to blend. Then add the blueberries and blend until combined.
Pour filling into crust. Chill in the freezer for about 1 hour then transfer to the refrigerator and chill until set and firm, 2 to 3 more hours. To serve, unlatch the spring form pan to remove the edges then slice and serve.
Yield: 8 servings
WHAT I DID DIFFERENTLY:
I was out of vanilla so used an extra 1/2 teaspoon of almond flavoring and 1 1/2 teaspoons of maple syrup. Also, I don't own any springform pans so made do with a good old fashioned glass pie plate and all turned out well! (Also, I impatiently kept the whole thing in the freezer for 2 hours to make it set quicker ;) )
Enjoy and Happy Summer!