Blueberry & Lemon Cake Recipe

Crust: 1/2 cup organic oats 1/2 cup raisins 1/2 cup dates 1/2 large lemon (Zest) 1/2 cup almonds vanilla extract pinch of cinnamon 

Blueberry Layer: 1/2 cup raw cashews (soaked overnight) 1 cup frozen blueberries tbsp coconut yogurt (optional) 1/4 cup coconut milk

Lemon Layer: 1/2 cup raw cashews (soaked overnight) 2 Frozen Bananas 1/2 large lemon (Zest) 1 large lemon (Juice) 1/4 coconut milk 

Instructions: Take all of your crust ingredients and blend in a food processor or high speed blender until you get a crumbly mixture. Form into mini cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor ~

Drain your soaked cashews. Add your cashews and blueberries to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for an hour. Blend all of your lemon layer ingredients in your food processor until creamy. Add your lemon mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.

Will keep well in the fridge afterward, enjoy