Blueberry Cake
Crust:
-1 cup almonds
-2/3 cup pitted, dates
In a food processor, grind the almonds. Add the dates and combine.
Filling:
-2 cups wild blueberries
-1 cup cashews
-1 tbs lemon juice
-2-3 tbs melted cacao butter
Blend the first 3 ingredients until smooth. Add the butter and blend to incorporate. Pour over the crust and chill to set (I did it overnight).
Pomegranate Sauce: squeezed pomegranate seeds, strawberries, agave nectar, coconut oil, lemon juice
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