Sweet and Raw: Blueberry Cashew Cake
Sometimes it has to be cake! This one is vegan, raw and without refined sugar but with powerful superfoods like chiaseeds and blueberies.
Raw Blueberry Cashew Cake
Makes 1 small cake (15 cm diameter)
- 8 large, soft dates (80 g)
- 50 g sunflower seeds
- 3 tbsp. chia seeds
- 150 g cashew nuts
- 1 lemon
- 60 g coconut oil
- 3 tbsp. maple syrup
- 200 g blueberries (fresh or frozen, preferably from harvest in the wild)
- 100 g fresh blueberries
- a little bit of soy cream
- vanilla mill
Soak cashew nuts in water for at least 6z hours.
To make the dough grind the sunflower seeds in a food processor. Put the seeds into a bowl. Cut dates in half, removing the stones. Roughly chop the dates, then mix them in the food processor. Add sunflower and chia seeds, pulse to obtain a sticky kind of dough.
Cover the bottom of a 15 cm springform pan with a circle of baking paper. Spread out the dough in the pan with your hands. Cool in the fridge.
To prepare the blueberry filling wash a lemon with hot water, pat it dry. Then finely grate about half of the lemon zest. Press juice from half a lemon. Strain and wash cashews with cold water, drain.
Put cashews in the food processor or a good blender. Add 1 tbsp. of lemon juice, lemon zest, coconut oil, maple syrup, 200 g of blueberries and 4 tbsps. of water. Blend to a very smooth cream, if necessary add one more tbsp. of water.
Spread the blueberry cream evenly on the cake ground. Let the cake solidify at least 2 hours in the freezer. Take it out of the freezer 20 minutes prior to serving, so that it can warm up a little. Whip the soy cream and garnish your cake with soy cream, fresh blueberries and a few revolutions of the vanilla mill.