Blueberry cashew cakes with cardamom
Ingredients for 20 mini cakes:
6 cardamom pods
3 tablespoons maple syrup
130 g frozen blueberries
40 g coconut oil
zest of half a lemon
1 tbsp lemon juice
2 tablets Blueberry Hemp Seed
Soak the cashew nuts in water for at least 2 hours, or preferably overnight.
Open the cardamom pods, remove the seeds and grind coarsely.
Drain the cashew nuts and mix with maple syrup, blueberries and lemon juice.
Place in a blender with the maple syrup, blueberries, lemon juice, finely chopped lemon zest, coconut oil and cardamom seeds and blend as finely as possible. Pour the cream into a mini silicone sponge mould and chill for at least 4 hours.
Roughly chop the Blueberry Hemp Seed tablet. Melt in a small bowl over a bain-marie.
Transfer the melted chocolate to a small jar, pick up the mini-cakes with a long wooden skewer and carefully chill. Dip them carefully into the chocolate bath. Leave to cool on a wire rack.