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Author: Beard And Bonnet
Serves: 8-10 slices
INGREDIENTS
cup raw almonds
1 cup gluten free rolled oats
1 cup chopped, pitted Medjool dates
teaspoon salt
3 large frozen bananas cut into 1-2 inch chunks
2 tablespoons almond milk
1 teaspoons gluten free vanilla extract
1 cup frozen organic blueberries
2 cups raw cashews, soaked in water for at least 30 minutes preferably
overnight
â…“ cup coconut oil, in liquid form
cup raw honey
cup freshly squeezed Meyer lemon juice
1 tablespoon Meyer lemon zest
1 2 tablespoons water, if needed
-3/4 cups sliced raw almonds for garnish
INSTRUCTIONS
Make the crust: In the bowl of a food processor fitted with the S blade
combine the almonds, oats, dates, and salt. Process until the ingredients begin
to clump together, about 1- 1 minutes. Transfer the mixture to an 8-inch
spring form pan, gently pressing the crust into the pan and around the edges
until the crust layer is level and smooth.
Blueberry Ice Cream Layer: In the bowl of a clean food processor fitted with
the S blade combine the frozen banana pieces, almond milk, and vanilla
extract. Process until the mixture resembles the consistency of soft serve ice
cream; this will take at least 1-2 minutes. If your food processor seems to be
struggling feel free to add another tablespoon of almond milk. Once the bananas
are to the right consistency add the frozen blueberries and process again,
scraping the sides as necessary, until the berries are incorporated and the
mixture resembles soft serve ice cream. Pour the ice cream over the crust and
smooth the top with a silicone spatula. Gently tap the pan against the kitchen
counter to release any air bubbles that are trapped in the filling and place in
the freezer until set, about 1 2 hours.
Meyer Lemon Cheesecake & Almond Layers: In the bowl of a clean food processor
fitted with the S blade or in a high powered blender combine the soaked
cashews, coconut oil, honey, lemon zest and juice. Blend until completely
smooth, stopping to scrape the sides as necessary. This step can take anywhere
from 1-3 minutes depending on the strength of your machine. Pour the blended
cashew layer over the partially frozen blueberry layer. Smooth the top with a
rubber spatula until even and gently tap the pan against the kitchen counter to
release any air bubbles that are trapped in the filling. Sprinkle the sliced
almonds over the top of the cashew layer and press in gently with the palm of
your hand. Place the pan back in the freezer for 6-8 hours or overnight until
completely set.
To serve: Place the spring form pan on the counter at room temperature and let
it sit for 10-15 minutes. Gently remove the side wall of the pan from the cake.
Slice and serve. Store any uneaten cake completely wrapped in the freezer.