Lemon and blueberries go together like peanut butter and jam. The tart lemon flavour compliments the sweet blueberries and balances it out perfectly. These cream cakes make for a refreshing summer dessert or for a special occasional treat. Like the other day after my son returned home from school, I took one out and grabbed two forks, we then took turns sharing bites while we chatted about his day at school. I love impromptu moments like that and from the smile on my son’s face, I knew he enjoyed it as much as I did.
These individual cream cakes are served cold, just like an ice cream cake, but cashews are the main ingredient instead of dairy for the creamy layers! I had no idea cashews could be blended into a smooth rich cream like consistency until we began our plant based journey. Cashews are the perfect dairy substitute and can be turned into milk, hard and soft cheese, as well as ice cream!
The bottom layer is an almond mixture with dates that hold it together and add a natural sweetness. I press the bottom crust layer into silicone muffin tins to get individual cakes. The silicone muffin tin makes it easy to remove once frozen! The middle layer is the cashew cream blended with blueberries and the next layer is cashew cream flavoured with fresh squeezed lemon juice.
Once the layers are completely frozen I pop them out and store them in a sealed container in the freezer until needed. I let them thaw slightly at room temperature for about 5-10 minutes before serving. For a fancier presentation top it off with some fresh whole blueberries and lemon zest, or drizzle with blueberry jam. I’ve also made this into one big round cake and sliced it into pieces, but I prefer making the individual ones as they can be taken out for a quick dessert option whenever desired. Also perfect for when company drops by unexpected!
- 1 cup Almonds
- ½ cup Dates, pitted and chopped (about 6 large)
- 1 tsp Vanilla
- Pinch of Sea Salt
- 2 tbsp Water, or more if needed
- 1 cup Cashews, soaked*
- 1 cup Blueberries, thawed if frozen
- ¼ cup Coconut Oil, melted
- ¼ cup Maple Syrup
- 1 tsp Vanilla
- ½ cup Cashews, soaked*
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Oil, melted
- 3 tbsp Lemon Juice
- Add almonds to a food processor and blend until a crumb like texture. Be careful not to over blend into a flour or nut butter!
- Add the chopped dates, vanilla, sea salt, and water to the almonds in the food processor. Pulse until mixed throughly and it starts sticking together.
- Press about two tablespoons of the nut date mixture into silicone muffin tins. I divided it into eight mini cakes.
- Add soaked cashews, blueberries, coconut oil, maple syrup, and vanilla into a high speed blender. Blend until it’s completely smooth, making sure to scrape down the sides in between blending.
- Divide the blueberry cream mixture by pouring about ⅛ cup portions into each muffin tin covering the nut crust.
- Place muffin tins on a cookie sheet and put in the freezer while you prepare the Lemon Layer.
- Add soaked cashews, maple syrup, coconut oil, and lemon juice into a high speed blender. Blend until it’s completely smooth, making sure to scrape down the sides in between blending.
- Divide the lemon cream mixture by pouring a tablespoon at a time into the muffin tins on top of the frozen blueberry layer.
- Place back into the freezer for a few hours or overnight. Once completely frozen you can remove the mini cakes from the silicone muffin tin and store in a freezer safe container.
- Remove cream cakes from the freezer to thaw slightly, about 10 minutes prior to serving. You can drizzle blueberry jam or fresh blueberries and lemon rind on top for a fancy presentation.
If your dates are hard, soak in warm water for 5-10 minutes to soften before using.
The almond date mixture can be halved to make a thinner bottom layer if desired.
Makes 8 muffin sized portions