Beet Cashew Cake

September 21, 2017

 

Crust:

1 cup dates
1/2 cup almonds

 

Blend together ingredients and spread evenly into an 6-7" round pan.

 

Cashew Cake:

2 cups cashews, soaked for 2 hours
1 beet, peeled and sliced
1/4 cup organic maple syrup
2 tablespoon freshly squeezed lemon juice
2 tablespoons filter water

 

Blend together ingredients until a smooth consistency is reached. Pour into pan, over crust. Refrigerate for 8 hours or overnight. Sprinkle hemp seeds or any other toppings if desired before serving.

 

 

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© 2017 by Tony Boutros. Proudly created By Life Stream Health

 

Murwillumbah area 2484

e- tony@lifestreamhealth.net.au

Nutritionist

Health Educator