Serves: 16
Ingredients:
2 cups raw cashews, soaked in boiling water for 20 minutes
¾ cup unsweetened plant-based milk
⅓ cup lemon juice
½ cup caster sugar
1 tsp vanilla extract
40g vegan butter, melted
125g blueberries, plus extra to serve
Vegan icing sugar, to dust
Unsweetened vegan coconut yoghurt, to serve
For the base:
2/3 cup rolled oats
⅓ cup cashew nut butter
¼ cup maple syrup
¼ cup almond meal
¼ cup desiccated coconut
1 tbsp flax seeds
1 tsp ground cinnamon
Method:
- Preheat oven to 180°C (160°C fan forced). Line a 20cm square tin with non-stick baking paper, allowing 3cm overhang.
- For the base, place oats in
a small food processor and roughly chop. - Place in a medium bowl with cashew nut butter, maple syrup, almond meal, coconut, flax seed and ground cinnamon, and mix well to combine. Spoon into the base of the prepared tin and bake for 10 minutes or until firm and lightly golden.
- Drain the cashews. Place in a blender with milk, lemon juice, sugar, vanilla and butter, and blend until smooth.
- Place in bowl, add the blueberries and fold to combine. Spoon onto the base and smooth the top.
- Place in oven and bake for 40-45 minutes, or until dry on the surface with a gentle wobble. Set aside to cool and refrigerate for 2 hours or until firm.
- Serve topped with blueberries, dusted with icing sugar, and coconut yoghurt
