Ingredients
For The Crust:
- 2/3 cup roasted cashews 93 grams
- 1/2 cup roughly chopped dates loosely packed, 70 grams
For The Layers:
- 2 cups roasted cashews soaked in water overnight 250 grams
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup honey or agave for vegan version
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup strawberries roughly chopped, 140 grams
- 1/2 cup blueberries 70 grams
Instructions
- Place the cashews (for the crust) into a large food processor and pulse until broken down and finely chopped. Add the dates and pulse until combined and the mixture begins to form a crumbly dough.
- Press the crust firmly into the bottom of a parchment lined 8x8-inch baking pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the cashew cream.
- Drain the soaked cashews and place them, along with the almond milk, honey, vanilla, and a pinch of salt, into a large, high-powered blender.
- Blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large liquid measuring cup. You should have 2 cups of cream.
- Place 1/2 cup of the cream into a small food processor (mine is 3 cups) along with the strawberries. Blend until smooth and creamy.
- Scrape the strawberry cream over the crust and spread out evenly. Refrigerate just until the top feels set, about 45 minutes to 1 hour.
- Spread 1 cup of the plain cashew cream on top of the strawberry layer and place back into the freezer until the top feels set, another 45 minutes to 1 hour.
- Finally, place the remaining 1/2 cup of cashew cream into the small food processor with the blueberries and blend until smooth and creamy.
- Spread the final layer of blueberry cream on top and freeze until completely firm and set, about 3 hours to overnight.
- Once frozen, remove from the pan, slice into squares and DEVOUR.