Raw Blueberry Cake

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13 Ingredients

500grams raw cashews
500grams blueberries, save 125g to garnish
1/4 cup goji berries
2tablespoons honey
300grams raw macadamias
1/2 cup rolled oats
1/2 cup coconut oil, melted
125grams dates, seeded, chopped 125 grams fresh dates, seeded, chopped
1/4 cup desiccated coconut
1/2 cup lemon juice
1 banana, frozen, chopped
1teaspoons vanilla extract
1 sprig mint

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This ultra creamy raw blueberry cake recipe with cashews, macadamias, oats and dates will bring a touch of glam to any table.

Method

Step 1 of 3

Place cashews into a bowl and cover with water. Leave to soak for 3 hours. Meanwhile, place blueberries, goji berries, honey and 2 tbs water into a small pan over medium heat. Simmer for 5 minutes until berries soften. Roughly mash with a fork to release their juice. Drain and cool juice and pulp.

Step 2 of 3

Line base of a 21cm round springform cake pan with baking paper. Process macadamias, oats and coconut in a food processor until finely chopped. Add chopped dates and process until combined. Press evenly over base of pan. Chill.

Step 3 of 3

Drain cashews and process in food processor until finely chopped. Add coconut oil, lemon juice, banana and vanilla and process until creamy. Add blueberry juice and process until combined. Transfer to a bowl and stir through berry pulp. Pour mixture over base and chill overnight until set. Remove from pan and decorate with extra blueberries and mint. Cut into wedges to serve.