Sunday, December 21, 2014


Blueberry and chocolate raw cake

1 cup walnuts 
1 1/2 cups dates

2 cups cashews (preferably soaked in water for 4 hours or so) 
1 tsp vanilla extract 
Juice from 1/2 lemon 
1/4 cup maple syrup 
1/4 cup coconut oil 
1 cup water 
2-4 tbsp raw cacao powder

2 cups blueberries

The crust: Pulse walnuts into powder in a food processor, add the dates and keep processing until it starts sticking together. Press into the bottom of a springform cake pan, or adjustable pan. Put in fridge.

 The creme: blend everything, except the blueberries, until smooth, thick and creamy. If too watery add more dates, coconut oil or nuts. If too thick add more water or maple syrup. Pour half the mixture onto your crust. Mix the rest of the filling with blueberries, blend well and pour on top of the cacao creme to layer. Let set overnight in the fridge (or for at least 10 hours). Decorate with walnuts, blueberries, cacao nibs or coconut flakes.

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