
Ingredients
Method
- Add everything to a food processor and pulse it until everything gets together and you can form a ball. Line a baking or pie dish with parchment paper and divide the dough evenly while flattening it out.
- Soak the cashews for at least 3 hours but I always leave them overnight. In two separate bowls mash the blueberries and raspberries with a fork until they are all mashed up. Drain your soaked cashews and add them to a high speeds blender or food processor with the coconut oil, dates, lemon juice and non dairy milk. Blend this until you get a nice creamy texture. Now add 1/2 of the cream to the mashed blueberries and the other half to the raspberries and mix them well.
- Add both of the mixtures to the base and you can cover it with parchment paper to freeze in the freezer for about 3 hours or overnight. After it all has solidified you can remove them from the freezer, cut them in bars and store in the freezer, when your want to have a piece let it come to room temperature or if you can't wait you can risk breaking a tooth on a frozen piece like I do most of the time. Enjoy!