This recipe is USDA certified organic, gluten-free, vegan and non-GMO.
1 ½ cups medjool dates
1 cup almonds
¼ cup BareOrganics Goji Berries
¼ cup desiccated coconut
A pinch of sea salt
2½ cups of soaked cashews
½ cup coconut cream
⅓ cup honey (we like raw varieties!)
¼ cup coconut oil
3 tbsps. BareOrganics Açai Powder
½ cup blueberries
- Soak the cashews in cold water overnight (or for a minimum of 5 hours).
- Remove the stones from your medjool dates and place into a food processor.
- Place the cake mold into the fridge.