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No bake LEMON AND BLUEBERRY ICEBOX CAKE

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

⅓ 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.