Blueberry Lemon Cakes

Blueberry Lemon Cakes

Servings: 3 Cakes
Author: Stephanie Williams

Ingredients

Crust

  • 1/2 cup gluten free oats
  • 1/2 cup dried mulberries
  • 1/2 cup dates
  • 1/2 large lemon zest

Blueberry Layer

  • 1/2 cup raw cashews soaked overnight
  • 1 cup frozen blueberries

Lemon Layer

  • 1/2 cup raw cashews soaked overnight
  • 2 frozen bananas
  • 1/2 large lemon zest
  • 1 large lemon juice
  • 1 tbsp maple or brown rice syrup

Instructions

  • Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
  • Drain your soaked cashews. Add your cashews and blueberries to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
  • Blend all of your lemon layer ingredients in your food processor until creamy. Add your lemon mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.

Notes

Topped with blueberries and lemon zest.

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