Created by @sian_redgrave
FOR THE FILLING
2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
400g raw cashews, soaked overnight in cold water
500g blueberries, either fresh or unthawed from frozen
1/2 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon vanilla paste
FOR THE BASE
2 cups shredded coconut
2/3 cup almond meal
5 fresh, pitted dates
1/2 cup coconut oil
1 teaspoon vanilla paste
Grease and line a 12cm x 27cm loaf pan with baking paper, ensuring to leave some overhanging from the tin (this will help you lift the cake out later).
Place all of the ingredients for the base into a food processor and process until really well combined and coming together. Pour into the tin and using the back of a spoon, press to form an even layer. Set aside whilst you make the filling.
Drain the cashews and place back into a food processor. Process to form a nice smooth paste and then add all of the remaining ingredients and continue to mix until the mix is really well combined.
Spoon on top of the base and smooth over the top. Refrigerate for 3 hours or until set.
Remove the cake from the fridge and slice into bars. Top with extra blueberries and rose petals.
Serves 4.
