Sweet recipe for a raw blueberry and cashew coconut cake, serves 10.
White layer
- 3 cups cashews
- 1/4 cup agave
- 1 Tbsp coconut oil
Purple layer
- 1/4 cup cashews
- 1 1/3 cup fresh blueberries
- 1/2 cup coconut oil, melted
- 1/3 cup coconut flour
Base
- 1 2/3 cup walnuts
- 1/4 cup pecans
- 1 1/4 cup pitted dates
- 5 Tbsp coconut oil, melted
To decorate
- 1/2 cup blueberries
- 1/2 lemon zest
- 1 Tbsp buckinis
- 1 Tbsp pomegranate seeds
- Edible flowers
Place the 3 cups of cashews for the white layer into a small bowl and cover with water. In a separate bowl repeat the same step with the 1/4 cup portion of cashews for the purple layer. Set aside for 1 hour.
For the base, place the walnuts and pecans into a food processor blending for 2 minutes or until fine. Add the dates and melted coconut oil and blend again for 30 seconds until incorporated.
Place mixture into a 22cm non-stick cake tin. Push the base in firmly with your fingertips and place in fridge for half hour to set.
For the white layer pour the 3 cups of cashews, soaked water, agave and coconut oil into a high-speed blender. Blend for 1 minute or until smooth.
Remove cake tin from the fridge and pour in mixture. Place into the freezer for 1 hour.
For the purple layer pour the 1/4 cup cashews, soaked water, blueberries, coconut oil and coconut flour into a food processor. Blend for 1 minute or until smooth.
Remove pan from the fridge and pour the purple mixture into cake tin.
Top with blueberries and lemon zest and place into the freezer for 1 hour.
Remove from fridge and decorate with buckinis, pomegranate seeds and edible flowers. Slice and enjoy!
Recipe and image courtesy of Australian Blueberries; australianblueberries.com.au
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