Serves 10
Crust:
5 tablespoons raw almonds
4 tablespoons dried mulberries
12–14 Medjool dates (about 2 cups)
Filling:
3 cups raw cashews (soaked
in filtered water for 3–4 hours)
2 tablespoons fresh lemon juice
4 tablespoons maple syrup
2-3 tablespoons lucuma powder
3 tablespoons coconut cream
2 large, ripe bananas
2-3 tablespoons dried mulberries
1 cup raw coconut water or coconut milk
1/8 teaspoon Blue Majik powder or blue spirulina powder
1–2 drops of lime essential oil (optional)
This cake looks like it’s from a magical winter kingdom. It’s
perfect for a special occasion or holiday party—so light and
Delicious!
Crust: Process all ingredients in a food processor, and then
press to the bottom of a medium springform pan.
Filling: Mix all ingredients except Blue Majik powder in
a high-speed blender or food processor. Pour 3/4 of the
mixture over the crust. Add blue powder to remaining
mixture and process. Layer it on top of the cake. Freeze
cake for about 8 hours or overnight. Decorate when ready
to serve. You can decorate it with gingerbread cookies. Sprinkle some shredded coconut
and Blue Majik powder on top for a pretty blue color. Serve
with fresh blueberries and blackberries.
