Lemon Blueberry BlissCake: vegan, raw, gluten-free and guilt-free

This cake is great for hot weather as you don't have to turn on the oven.  It does take some planning ahead as you must first soak the nuts and dates, but apart from that its fairly simple.  You'll need a springform pan.  Any six to nine inch springform will work, but bear in mind that a smaller pan will yield a thicker cake.  I used a 9 inch as I wanted mine thinner. 

It is also important to let the cake set or it won't hold together very well.  It should set for at least 2 hours, or overnight for best results.

Lemon Blueberry BlissCake
Serves 8-12

To make crust:
1/2 c dates, soaked 2-4 hours, drained, liquid reserved
1/2 c pecans (not soaked)
1/2 c walnuts (not soaked)
1/4 c brazil nuts (not soaked)
1/2 tsp mesquite powder (optional)
pinch of salt1-3 tbsp soaking water from dates

Line the bottom of your springform pan with parchment paper (do so by placing parchment over bottom pan disc then securing bottom in springform).  In food processor pulse dates, nuts, mesquite powder and salt until the crust dough is well combined and forms sticky crumbs.  Add soaking water, 1 tbsp at a time, if dough is too sticky and won't process.

Once dough forms sticky crumbs, press into parchment-lined springform. 

To make lemon filling
2 c cashews, soaked 2-4 hours
1/2 c unsweetened shredded coconut
2 tbsp coconut sugar
1 tbsp agave syrup
juice of 2 lemons
1 tsp lemon rind
2 tbsp coconut oil
1/2 tsp lucuma powder
pinch salt

Process all ingredients in Vitamix, stirring with Vitamix wand as necessary to achieve creamy, smooth texture.  Spread over crust.

To make blueberry topping:
2 c fresh blueberries
6 dates, soaked 2-4 h and rinsed

Process blueberries and dates until completely smooth.  Pour over lemon filling.  Refrigerate for at least 2 hours (overnight is best) to let blisscake set. 

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