INGREDIENTS
1 cup
Blueberries
1/2
Lemon, zest of
1 tbsp
Almond milk
340 g
Silken tofu, extra firm
4 tbsp
Agave
1
For the blueberry puree / sauce
1 1/3 tbsp
Lemon juice, fresh
1/2 cup
Almond meal
1/4 tsp
Cinnamon
1/2 tsp
Vanilla extract
2 1/2 tbsp
Coconut oil