This is an uncooked cake. It will store in the freezer. The only layer that will feel cold in your mouth might be the top layer because it’s water content could be higher. You could adjust this by adding nuts to the final layer if you wished!
*1 and a half cups of nuts. (I used brazil nuts and walnuts)
*6 large medjool dates (pit them!)
Blend in food-processor. I left mine a bit chunky so that it will have more texture and a bit of crumble. You could also use oats, toasted buckwheat groats, pepita seeds, linseeds etc. Press this mix very firmly into the base of your storage dish.
*1 cup of blueberries (Mine are frozen because I live in the tropics)
*1 cup of nuts (I used cashews)
*Scraped out insides of 1 vanilla pod
Blend together in food processor. This time, leave it on for longer so that the mix becomes really smooth. It helps to have a powerful blender if you (like me) aren’t going to add any extracted oils to liquidity the mix. You may need to stop it a few times and push the mix back down from the sides with a spatula. If it won’t mix, add some coconut oil e.g. 1 tablespoon.
Spread this layer over the base layer and scatter some blueberries over the top of this, pressing them so you can just see their tops.
*At least 1 cup of raspberries
Blend in food processor. Spread over middle layer. Slice half a banana into pieces and press into the top layer for decoration.
Put the container in the freezer to set overnight. When ready to eat, remove from freezer and let sit for 5-10 minutes, then cut into slices and serve.