Blueberry Chia Seed Cashew Cake

Blueberry Chia Seed Cashew Cake



8 date, pitted – Dates, medjool
1/2 cup – flaxseed, ground
2 tablespoon – Chia seeds


6 oz – cashews
2 tbsp – Coconut Cream
3 tablespoon – coconut oil
3 tablespoon – Maple Syrup, pure
1/2 cup – Blueberries, raw


Soak the cashews for at least 6 hours
To make the crust, you will need to pit and chop the dates.
Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
Spoon the filling onto the crust and place in freezer for at least 4 hours.
Decorate the cake after it’s frozen if desired.
Let sit at room temperature for 10 minutes before serving.

Recipe Submitted by Kari

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