
A refreshing, dairy-free dessert made with creamy cashews and naturally sweet frozen bananas. This layered berry nice cream cake is a vibrant, healthy treat that's perfect for summer gatherings or a guilt-free indulgence.
Prepare the base ingredients by soaking the raw cashews in water for at least 4 hours or overnight. Simultaneously, slice the bananas into 2cm rounds and arrange them in a single layer on a parchment-lined plate; freeze for at least 4 hours until solid.
To make the vanilla layer, drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, frozen banana slices, 5 medjool dates, and the vanilla seeds. Gradually pour in 60ml of soy milk while blending until the mixture is completely smooth and thick.
Transfer the vanilla mixture into an 18-20cm round springform cake tin, smoothing the surface with a spatula. Place in the freezer for at least 2 hours to firm up.
For the berry layer, blend the frozen blueberries, 240ml of soy milk, the remaining 5 dates, and the walnuts until smooth. If the mixture is too thick to blend, add a tiny splash more soy milk.
Carefully pour the berry mixture over the frozen vanilla layer and spread it evenly. Return the cake to the freezer for another 2-3 hours, or until completely set.
Before serving, let the cake sit at room temperature for 10-15 minutes to make slicing easier. Decorate the top with extra blueberries and fresh blackberries.
For the smoothest texture, a high-powered blender is recommended. If your dates are a bit firm, soak them in warm water for 10 minutes before blending to ensure they incorporate fully without leaving chunks.




