Berry nice cream cake

• raw cashews↗300g g
• bananas↗2 ripe
• Medjool dates↗10 pitted
• vanilla bean↗½

  seeds squeezed out (or ½ tsp vanilla extract)

• soy milk↗60ml unsweetened ml
• blueberries↗200g frozen g

  plus extra for serving

• soy milk↗240ml ml

  and more to thin if needed

• Medjool dates↗5 pitted
• walnuts↗100g raw g
• blackberries↗

  for serving (optional)

Step-by-step instructions

1. 1

   Soak the cashews in water for 4 hours or overnight. Slice the banana into 2 cm thick pieces and arrange them in a single layer on a parchment‑lined plate. Freeze either overnight or at least for 4 hours before starting.

2. 2

   In a blender, blend the soaked and drained cashews, frozen bananas, dates and vanilla seeds until smooth and creamy, gradually adding soy milk to combine the mixture. Pour into a round removable‑sided cake mold 18–20 cm in diameter. Freeze for at least 2 hours.

3. 3

   For the berry layer, blend the blueberries, soy milk, dates and walnuts in a blender until smooth. Gently spread the mixture over the vanilla “nice cream” layer and place in the freezer for 2–3 hours or until set. Garnish the top with extra blueberries and a little blackberry, if desired.