Raw Blueberry & Cashew Coconut Cake
Ingredients
3 cups cashews
1/4 cup cashews
1 2/3 cup walnuts
1/4 cup pecans
1 1/4 cup pitted dates
5 tablespoons coconut oil, melted
1/4 cup agave
1 tablespoon coconut oil
1 1/3 cup fresh blueberries
1/2 cup coconut oil, melted
1/3 cup coconut flour
1/2 cup blueberries
1/2 lemon zest
1 tablespoon buckinis
1 tablespoon pomegranate seeds
Edible flowers for decorating
Place the 450g cashews into a small bowl and cover with water. In a separate bowl repeat the same step with the 40g portion of cashews. 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 450g 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 35g 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!
Ingredients
Directions
Place the 450g cashews into a small bowl and cover with water. In a separate bowl repeat the same step with the 40g portion of cashews. 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 450g 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 35g 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!