Bottom crust ingredients
- 2 oz dates (weight does not include seeds)
- 2 oz almonds (plain)
- 2.5 oz rolled oats
- 0.25 cup olive oil
Filling ingredients
- 9.25 oz cashew nuts
- 6.5 oz frozen blueberries + 12.5 oz more for putting on bottom between crust and filling.
- 8 oz cane sugar
- 1.5 cups coconut milk
- 1.5 cups water
- 2.5 tsp agar powder
- 3.5 tbsp kudzu starch
- Put all crust ingredients into a blender (vitamix) and blend on low for 15-20 seconds.
- Spread the mixture into the 9 in cake pan evenly, using a cup with a flat bottom t tamp down the crust. Bake at 350 F for15 minutes.
- Put all the ingredients for the filling together in the blender and blend on high power until mixture is smooth.
- Gently heat the mixture up with low to medium heat until it thickens, stirring it constantly to prevent clumping.
- Place another 12.5 oz of blueberries on the crust, then pour in the filling mixture.
- Place in freezer for 15 minutes to harden filling
- Add border of blueberries to top of cake + mint leaves
- Place back in freezer for another hour or until cake is hard enough to separate from cake pan.