Blueberry Cake

Crust:

  • 1 cup almonds
  • 2/3 cup pitted, dates

1. In a food processor, grind the almonds. Add the dates and combine.

Filling:

  • 2 cups wild blueberries
  • 1 cup cashews
  • 1 tablespoon lemon juice
  • 2-3 tablespoons melted cacao butter

1. Blend the first 3 ingredients until smooth. Add the butter and blend to incorporate. Pour over the crust and chill to set. (I did it overnight.)

2. Pomegranate Sauce: squeezed pomegranate seeds, strawberries, agave nectar, coconut oil lemon juice.