RAW-VEGAN-BLUEBERRY-CAKE

RAW VEGAN BLUEBERRY CAKE

INGREDIENTS

  • For the base, you will need:
  • 3/4 cup of Medjool dates
  • 1 cup almonds

For the filling:

  • 1 cup cashews (soak them overnight)
  • 3/4 cup of Medjool dates
  • 1 cup of blueberries
  • 1/2 cup of coconut milk
  • 3 tablespoons of pure maple syrup

To finish:

  • Blueberries
  • Dried raspberry powder

METHOD

  • Make the base/bases by placing the dates and almonds into a food processor and blend until the mixture resembles a paste like dough. Press the mixture into individual spring-from cake tins and place into the freezer for 10 minutes
  • Make the filling by placing the dates, almonds, coconut milk, maple syrup, and blueberries in a food processor or blender. Blitz until the ingredients are combined to form a smooth mixture then pour the filling equally over the base/bases. Top with whole fresh blueberries and dried raspberry powder (optional extra) before placing in the freezer until the cake/cakes are firm to touch
  • To serve, remove from the freezer at least 10 minutes before serving (this allows the cakes to thaw
    Alternatively, for a creamier consistency, leave the cake/cakes out for 30 – 40 mins

leave a comment

Fields with * are required