Berry Ice Cake

This is an absolute family favorite, and a great source of nutrition with the berries and nuts!

Makes about 12-24 servings - depending on the size you slice it.

Also see Berry Cashew Ice Swirl Scoops

You'll need...

a high-powered blender (like a Vitamix)

a tart or cheesecake pan with removable bottom or a 13x9x2 baking dish

parchment paper (or wax paper)

Ingredients:

4 - 5 soft dates, pitted and diced

2 c. cashews - soaked for at least 4-6 hours

4 c. blueberries, organic fresh or frozen (wild blueberries are our favorite)

or 4 c. cherries.

4. c. strawberries, fresh or frozen (if frozen, let thaw for at least 20 minutes)

3/4 c. agave, or maple syrup

1 T. vanilla

3 T. lecithin, non-gmo

1/4 t. salt

2-3 c. water fresh or frozen (I like to thaw the strawberries in luke-warm water. I then use the strawberry flavored water in the mix).

1/2 c. coconut oil or butter

Directions:

Blend the DATES and CASHEWS and about 1 c. of water in a Vitamix/high-powered blender for about a minute. Add the rest of the water and remaining ingredients - except blueberries or cherries. Mix until smooth. Remove 2/3 of the mixture and set aside.

Add the blueberries and mix until smooth.

Line a your tart/cheesecake pan or 13x9x2 baking dish with parchment paper (this helps to remove it from the pan and cut it evenly).

Pour the strawberry mixture into your lined pan. Then pour the blueberry mixture and take a butter knife and swirl the two colored berry mixtures to a beautiful pattern. Cover pan with a plastic wrap and place level in a freezer. (If you are using a pan with removable bottom, make sure the bottom is secure or find a small cutting board or other support to put under the bottom until it is frozen).

It will take at least 8-10 hours for it to freeze. Remove from freezer at least 10-20 minutes prior to serving. If using a removable bottom pan, remove the side carefully and lift the wax paper with the Berry Ice Cake on it and place on a cutting board. Cut with a heavy duty knife.

If using a 13x9x2 pan, lift out the parchment paper with the Berry Ice Cake and place on a cutting board and slice with heavy duty knife.

Eat within 20 minutes.

Place the rest of the cake back in the pan and keep in the freezer.