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

1

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.

2

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.

3

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.

4

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.

5

Remove cake tin from the fridge and pour in mixture. Place into the freezer for 1 hour.

6

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.

7

Remove pan from the fridge and pour the purple mixture into cake tin.

8

Top with blueberries and lemon zest and place into the freezer for 1 hour.

9

Remove from fridge and decorate with buckinis, pomegranate seeds and edible flowers.

10

Slice and enjoy!

Ingredients

 3 cups cashews
 ¼ cup cashews
 1 ⅔ cups walnuts
 ¼ cup pecans
 1 ¼ cups pitted dates
 5 tbsp coconut oil, melted
 1 ⅓ cups fresh blueberries
 ½ cup coconut oil, melted
  cup coconut flour
 ½ cup blueberries
 ½ lemon zest
 1 tbsp buckinis
 1 tbsp pomegranate seeds
 Edible flowers for decorating

Directions

1

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.

2

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.

3

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.

4

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.

5

Remove cake tin from the fridge and pour in mixture. Place into the freezer for 1 hour.

6

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.

7

Remove pan from the fridge and pour the purple mixture into cake tin.

8

Top with blueberries and lemon zest and place into the freezer for 1 hour.

9

Remove from fridge and decorate with buckinis, pomegranate seeds and edible flowers.

10

Slice and enjoy!

Raw Blueberry & Cashew Coconut Cake

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