Raw Vegan Lemon & Blueberry Cake

INGREDIENTS FOR THE CRUST:

• 1/2 cup raw hazelnuts 
• 6 dates, pitted & chopped
• 1/2 tsp vanilla extract
• 1/2 tsp coconut oil, melted
• Pinch of salt

INGREDIENTS FOR THE FILLING:

• 1 + 1/2 cup cashews, soaked
• 1/2 cup almond milk
• 1/4 cup + 2 tsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp + 1 tsp coconut nectar
• 1 tsp nutritional yeast
• 1/2 tsp vanilla extract 
• 1/4 tsp salt
• 3 Tbsp coconut oil, melted
• Blueberries (as many as you want!)

METHOD:

1.In a food processor pulse the hazelnuts until partially broken. 

2.Add the dates, vanilla, coconut oil, and salt and process until a sticky dough is formed.

3.Press into a 6 inches spring mold and form an even layer. 

4.Place into the freezer for 30 min until it firms up. 

5.To make the filling, blend all ingredients together (except coconut oil and blueberries) in a high-speed blender until nice & smooth. 

6.Add the coconut oil and blend again until well incorporated. 

7.Pour over the base and disperse 1 cup of blueberries throughout the filling.

8.Place the cake into the freezer for at least 3 h. 

9.One hour before serving, remove from mold and garnish with a huge blueberry mountain!