1 cup raw pecans (soak for at least 4 hours, rinse & drain)
1 cup raw almonds (soak for at least 6 hours, rinse & drain)
3 cups raw cashews (soak for at least 2 hours, rinse & drain)
1 1/2 cups dates (soaked for 10 minutes & drained)
2 tsp cinnamon
1 tsp fresh ginger (grated)
1/4 cup fresh lemon juice
1/2 cup maple syrup
1 medium size zucchini, chopped
1 tsp organic vanilla bean paste
Blueberries and organic agave (equal parts)
For the crust:
Grind up the almonds and pecans in a food processor. Add in dates, cinnamon and ginger. Blend well. Place in the bottom of a spring-form pan and press down on the mixture to create the cake base.
For the filling:
Put cashews in a blender with lemon juice, maple syrup, zucchini, and vanilla. Blend until creamy. Divide the Cashew cream cheeze mixture in to 2-3 parts. To one of the parts add blueberries and blend for the purple layer.
Pour the cheeze cake layers in any order you wish to get splashes of the purple color when you cut the cake.
Blueberry sauce on top is made of equal parts blueberries and agave. Use this sparingly, to make the cake easier to slice.
Put in the freezer overnight, but a couple hours would do. If it freezes up solid, it takes about 20 minutes to thaw enough to slice.
Keep in the freezer in a tightly sealed container.