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Thanksgiving Pretzel Cakes

Blueberry, Peanut Butter and Pretzel layer cake (It’s healthy I swear)

INGREDIENTS
 

Base 
2 cups pretzels
½ cup almonds
3 tbsp coconut oil
3 tbsp Honey

Vanilla Layer
1 cup cashews
1 ½ cup coconut milk
1 vanilla bean
3 tbsp rice bran syrup

Blueberry layer
1 cup cashews
2 cups blueberries
1 cup coconut milk
3 tbsp rice bran syrup

Topping
100% peanut butter whipped with coconut milk
Pretzels

Method

1. In a blender, blitz pretzels and almonds until they form a fine crumb, add wet ingredients and continue to process.
2. Press mixture into the bottom of a long (lined in cling wrap) cake tin and freeze while making next layer. 
3. Clean blender, add cashews and blitz until a buttery consistency is formed. Add coconut milk, vanilla, and rice bran syrup and blitz. 
4. Pour onto base layer and freeze for 45mins-1 hour.
5. Clean blender, add cashews and blitz until a buttery consistency is formed. Add blueberries, coconut milk, and rice bran syrup and blend until smooth.
6. Pour on top of vanilla layer and refrigerate for 3 hours or overnight.
7. Cut cake into equal sized log pieces. 
8. Spoon or pipe peanut butter mixture and top with whole pretzels. 
9. Eat after Thanksgiving turkey. 

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