Raw Blueberry ‘Cheese’ Cake
Raw Blueberry ‘Cheese’ Cake
Ingrediënten
For the Base:
- 225 g about 9 oz raw unsalted almonds
- 175 g about 6 oz unsweetened pitted soft dates (pre-soak briefly and drain if not soft)
- 3 tbsp raw cacao powder or unsweetened cocoa powder
- A large pinch of sea salt
- A dash of water if needed
For the Topping:
- 425 g about 14 ¾ oz raw unsalted cashews (soaked for 4 hours, rinsed and drained)
- 80-120 ml about 3 ¼ – 4 ¼ fl oz maple syrup or honey (or natural liquid sweetener of choice e.g. agave nectar)
- Juice of 1 large lemon
- 85 ml about 3 fl oz raw virgin coconut oil, melted
- 60 ml about 2 fl oz coconut milk, plus extra if needed
- 125 g about 4 ½ oz blueberries (fresh or frozen)
To Decorate (Optional):
- Freeze-dried raspberries
- Unsweetened desiccated coconut
- Lime zest
- Fresh berries
- Melted chocolate
- Chopped nuts
- Cacao nibs
Yields 12-15 servings | Preparation Time: 25 minutes (plus freezing) | No Cooking Required | Calories: Approximately 364 per serving
Instructies
- Line a 20cm (8in) loose-based round cake tin with baking paper on the bottom.
- In a food processor, combine all the base ingredients and process until the mixture comes together to form a dough.
- Add a teaspoon of water at a time if the mixture is too dry.
- Roll several small balls of the base mixture (approximately 1-2 tsp) for decorating the top of the cake if desired, and set them aside.
- Transfer the remaining base mixture to the cake tin and, using your fingers, press it down firmly and evenly to create a compact base layer.
- Transfer the cake tin to the freezer until you’re ready to top it with the ‘cheese’ mixture.
- In a high-speed blender or food processor, add the cashews, maple syrup (or equivalent sweetener), lemon juice, coconut oil, and coconut milk.
- Blend for about 5 minutes until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Add a dash more coconut milk if needed.
- The mixture should be thick and creamy.
- Blob half of the creamy mixture haphazardly over the base, or smooth it neatly to create a uniform layered look.
- Add the blueberries to the remaining mixture in the food processor and blend until smooth and purple.
- Dollop the purple mixture among the white mixture on the base, then smooth the surface flat.
- If you prefer layers, you can firm the white layer in the freezer for 15 minutes before spreading a purple layer on top.
- Arrange the reserved cacao balls on the cake and decorate it as desired with your choice of toppings.
- Transfer the cake to the freezer to set for at least 2 hours.
Notes / Tips / Wine Advice:
Defrost for 30 minutes before removing it from the cake tin. Allow adequate defrosting before slicing and serving.
Enjoy your delectable Raw Blueberry ‘Cheese’ Cake, a healthy and delightful dessert!
