Cocomama Wild Blueberry Banana Breakfast Cakes With Vanilla Date Cream Sauce

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1 packet of Cocomama Wild Blueberry Quinoa Cereal

1/3 cup raw almonds, ideally soaked and dehydrated (how and why)

1/2-1/4 organic banana

1/3 cup fresh, organic blueberries (you can also use frozen, just thaw them first)

2 tbsp ground golden flax meal, or freshly ground flax seeds (just use a coffee grinder)

1/4 cup unpasteurized, organic almond flour, or any gluten-free flour of your choice (I used almond)

Pinch sea salt

Coconut oil for greasing pan

1/4 cup organic cashews, soaked for about 1 hour (you don’t have to soak, soaking makes the sauce creamier)

3 medjool dates, pitted (how to remove pits)

Seeds from 1 organic vanilla bean (how to open) or X organic vanilla extract (be sure to look for gluten-free if you have a sensitivity)

1/2 pure water or coconut milk (make your own)

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