Lemon &  blueberry cakes.

BASE
¾ cup raw almonds
¾ cup shredded coconut
1/3 cup buckwheat kernels (grouts)
¾ cup pitted dates
3 tsp rice malt syrup

BlUEBERRY LAYER
1 ½ cup cashews, soaked for 4 hours, drained and rinsed
1/3 cup rice malt syrup
1/4 cup cacao butter, grated and melted double boiler style
3/4 cup frozen blueberries, defrosted
1/3 cup full fat coconut milk
1 ½ tsp vanilla extract

LEMON LAYER
1 cup cashews, soaked 2-4 hours, drained and rinsed
¼ cup rice malt syrup
1/4 cup cacao butter, grated and melted
¼ tsp vanilla extract
2 Tbsp full fat coconut milk
2 Tbsp fresh lemon juice

METHOD

BASE
Add the almonds, coconut and buckwheat to a food processor. Pulse until fine crumbs form, Add the remaining ingredients and pulse until sticky.
Press the base into individual cheesecake pans and set aside.

BLUEBERRY LAYER
Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.
Add melted cacao butter, blending for a further 1 minute on high
Pour mixture on top of base (reserving around 1/3 of the mixture if you wish to pipe on top). Set aside.

LEMON LAYER
Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender. Blend for 2 minutes, or until very smooth.
Add melted cacao butter and blend for a further 1 minute on high.
Pour on top of blueberry layer (optional; reserve 1/3 for pipping) then transfer to the freezer To set for a min of 3 hours.
To serve, remove from freezer and mounds. If doing the piping on top, do so now (you should have put your leftover mix of the fridge to firm up for pipping), and then enjoy.

 

Photo & recipe @panaceas_pantry

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