Many of you couldn’t find the recipe of my Raw Blueberry Cake from this video. So I’m posting it again with the exact measurements. Hope you enjoyed the video and we are humbly so grateful for your amazing words and feedback. We appreciate it so much!
- 1 cup almonds
- 2 cups shredded coconut
- 1/2 cup pitted dates
- 2 small pinches of Himalayan salt
Pit the dates and soak them in water for about 5 to 10 minutes. In your blender, grind the almonds into a flour and put in a bowl. Then do the same with the shredded Coconut. Now make a “date paste” of the dates by adding them to a food processor (strain the water first) and process together with the coconut and almonds. Process until incorporated, until you have a dough. Put the dough in a spring pan and continue with the Cream.
- 2 cups Blueberries
- 2 cups cashews (soaked for 4 hours)
- 2 tablespoons lemon or lime juice
- ¼ cup of liquid Vanilla
- 1 can of coconut milk (optional)
- ¾ cup coconut sugar
- 1/2 cup of melted Coconut Oil
- pinch of salt salt
Add the rest of the ingredients for the cream into the blender and blend until the mixture is creamy and thick. Pour the mixture onto the base and spread evenly. Pop in the freezer to set for around 5 hours or until firm to touch.
Production by: Blueroom