Pinkberry Raw Cake

Here is what you need:​

Crust:

• 1 cup of mix nuts (cashews, almonds, walnut, hazelnut)

• 8 medjool dates, pitted

• 1/2 Tbsp cinnamon powder

• 1/2 Tbsp raw cacao powder

• 1/2 Tbsp beetroot powder

• 1/2 Tbsp Raw vanilla powder

• pinch of Himalayan salt

Filling:

• 2 cup raw cashews, pre-soaked and strained

• 1/2 cup coconut nectar or agave

• 1 cup coconut oil, melted ( I used unscented )

• 1 tsp pure vanilla extract

• 1/2 tsp beetroot powder

• 2 cups blueberries plus 1/2 cup decoration

Topping:

• Blueberries

Equipment:

Food processor, 5'' spring form and blender.

Here is what you do:

1. Soak the cashews during 4 hours or overnight.

2. Prepare your 5'' spring-form pan with parchment paper and line the bottom.

3. Process all crust ingredients in a food processor into a sticky crumble. Transfer into a 5" spring-form pan and press down into an even crust. Raise it around the edges a bit. Place in the freezer while working on the next step.

4. Blend all filling ingredients except the blueberries, in a power blender into a smooth cream consistency.

5. Place into a bowl and mix the cream with the blueberries. Spoon the mixtures into the spring-form pan over the crust.

6. Top the cake with blueberries as much as you desired.

7. Freeze the cake for 4-5 hours or overnight to set.

8. To serve, move the cake to the fridge and wait 3 hours till eating.

9. Enjoy it!! This is so YUMMMY!!!!!!