
The use of fruit increases the fiber, vitamins, and minerals in this layered “n’ice cream” cake, makes it healthier and easier to digest than typical make with dairy.
Prep Time: 1 hr plus 3+3+3 hours freezing time | Serves 9
Ingredients–
Bottom blueberry layer:
3 cups frozen blueberries
2 cups unsweetened oat milk (can use almond or flax milk)
1 cup dates, soaked
1 or more frozen bananas to thicken, if needed
Middle cherry layer:
3 cups frozen cherries
2 cups unsweetened oat milk, (can use almond or flax milk)
1 cup dates, soaked
Pinch of salt
1 or more frozen bananas to thicken
Top vanilla layer:
3 cups unsweetened oat milk (best if use oat)
1 cup raw cashews, soaked and rinsed
¼ cup rolled oats
2/3 cup maple syrup
1 TBSP vanilla extract
1/2 tsp salt
For decorative topping:
1 cup blueberries
2 cups raspberries or strawberries
Directions:
Before serving, top with blueberries in a corner, and rows of halved strawberries or whole raspberries to create stripes, with the white top layer in between the red rows to symbolize the American flag.
Let soften at room temperature for 10 minutes to be easier to serve.
He who began a good work in you will carry it to completion… Philippians 1:16
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