Ingredients

• Floor:
• 80 g almonds
• 40 g walnuts
• 1 teaspoon vanilla extract
• 4 dates
• 1 - max. 2 tablespoons honey
• 1 tbsp choco:MAGIC

• Filling:
• 120 g cashew nuts (soaked)
• 40 ml lemon juice (freshly squeezed)
• 50 ml rice milk
• 80 g honey
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 2 tsp natural:BEAUTY
• 15 g psyllium husks (ground)
• 40 g coconut oil
• 100 g blueberries (frozen or fresh)
  
  
  

Here's how it's done:

Floor:

1. Chop the almonds, walnuts, choco:MAGIC, vanilla and dates (in small pieces) with a pinch of salt in a blender. Add 1 - max. 2 tablespoons of honey and knead into a firm mass.
2. Divide into a cake tin or into about 6 muffin tins.

Cream:

1. Mix the soaked cashews and all other ingredients in a blender until creamy, pour into the cake tin or molds and place in the freezer for approx. 1-2 hours.
2. Before serving, use a spoonful of natural:BEAUTY - sugar-free berry jam as a topping, garnish with a few fresh berries and - wow, enjoy!