Raw Blueberry Cake
This raw blueberry tart is a silky-smooth delight, combining the richness of dates, almonds, and cashew nuts with the zesty freshness of lemon. The natural sweetness of fresh blueberries adds a beautiful burst of color and flavor, making it not only a feast for the eyes but also a wholesome, healthy treat. A favorite among raw dessert lovers, it’s the perfect blend of indulgence and nourishment.
Raw Blueberry Cake
Crust:
- 2 cups dates (preferably pitted)
- 1 cup almonds (or other nuts, such as walnuts or pecans)
- 2 tablespoons coconut oil (melted)
- A pinch of salt (about 1/4 teaspoon)
Filling:
- 1 cup shredded coconut
- 2 cups cashews (or Brazil nuts) – soaked for at least 30 min.
- 2 cups fresh or frozen blueberries
- 1/4 cup honey (or maple syrup to make the cake vegan)
- 1/4 cup coconut oil (melted)
- 2 tablespoons lemon juice
Instructions
For the Crust:
- Place the dates in a food processor and blend until they form a sticky paste.
- Add the almonds and process until they are finely ground.
- Add the coconut oil and salt, and blend until everything is well combined.
- Press the mixture into the bottom of a cake pan (about 8-9 inches in diameter) to form an even, firm crust layer. Place the pan in the fridge while you prepare the filling.
For the Filling:
- Drain the cashews (or Brazil nuts) and place them in a blender or food processor.
- Add the shredded coconut, blueberries, honey, coconut oil, and lemon juice. Blend until everything is smooth and creamy.
- Taste the filling and adjust the sweetness or tartness by adding more honey or lemon juice if needed.
- Pour the filling over the crust and smooth it out with a spatula.
- Place the cake in the freezer for about 2-4 hours, or until it is firm.
Decoration and Serving:
- When ready to serve, you can decorate the cake with fresh blueberries, coconut flakes, or grated lemon zest.
- Let the cake sit at room temperature for 10-15 minutes before slicing to allow it to soften slightly.
Enjoy!
