3cupsof fresh berries(I used 2 cups of blueberries and 1 cup raspberries)
Instructions
Important Prep Note: The cashews need to be soaked overnight before you can make the cashew cream.
For the crust:
Line a 7x11'' pan with parchment paper, and preheat oven to 350 degrees.
Place the nuts and shredded coconut in your food processor and pulse until the texture is roughly chopped.
Add the pitted dates and salt to your food processor and continue pulsing until the texture is grainy.
Remove mixture from your food processor and press down into parchment lined pan.
Bake for 15 minutes until the edges are golden brown.
Remove from oven and set aside.
For the cashew cream:
Note the cashews should be soaked overnight before making the cashew cream.While the crust is baking, place all of the cashew cream ingredients in your food processor and pulse until the mixtures is smooth and creamy.
You will need to stop periodically and scrape the sides down and continue pulsing.
Once the cashew cream has formed, layer it on top of your crust.
Set the pan aside again to make the berry topping.
For the berry topping:
Place the berries in a sauce pan over medium, low heat.
Let your berries reduce to a jam like consistency. I used blueberries and if you do too, start with them in the sauce pan first because they take a little longer to break down. Once they have mostly popped, then add the rest of your berries.
Remove your berry sauce from the heat and let it cool.
Once cooled, layer on top of the cashew cream.
Place your pan in the freezer for a few hours to let everything set.
Remove and cut into squares and serve!
Note: You can store these in the freezer for a couple of weeks or in the fridge in an airtight container for about a week.