A purple dream of a cream cake both fresh and sweet.
Serves approx. 8-10 people
YOU WILL NEED
- 114g Brazil nuts
- 82g dates, stones removed
- 2 tbsp coconut oil
- 1 tsp vanilla powder
- 22g mulberries, coarsely chopped
- 360g cashew nuts, soaked in water for approx. 2 hours
- 100 ml agave syrup
- 2 tbsp lecithin granules
- 4 tbsp coconut oil
- 1 tbsp cocoa butter
- 130g blueberries, fresh or frozen (frozen berries should be defrosted and any liquid poured away)
- 2 tsp psyllium seed husks or finely ground chia seeds
- Coconut Whipped cream (find my recipe for whipped cream from the book Raw Cakes here)
- Fresh blueberries
HOW TO PREPARE THE CAKE
Chop the Brazil nuts finely or grind them finely in a coffee grinder.
Blend dates, coconut oil and vanilla powder to a smooth paste.
Mix well with the ground nuts and mulberries.
Line a spring form with baking paper and arrange the pastry in the base of the spring form.
Blend the cashew nuts with agave syrup, lecithin granules, coconut oil and cocoa butter to a fine cream without lumps or visible pieces of cashew nuts.
Add blueberries and blend again.
Finally add the chia seeds or Psyllium seed husks and blend for the last time.
Pour the cream over the base and place the cake in the freezer for approx. 1 hour, before removing the sides of the spring form and the baking paper.
Decorate with ‘whipped cream’ and fresh blueberries.
The benefits of blueberries
Blueberries have for centuries been used medicinally due to their healing properties. They contain ellagic acid, a powerful antioxidant that protects our cells. Blueberries contain anthocyanins which strengthen the capillaries and improves circulation. They are also thought to improve sight, counteract dementia and cardiovascular diseases. They contain anti inflammatory salicylates and tannin, which can fight the bacteria that cause cystitis. Which means you can absolutely enjoy this cake with a clear conscience!
There you go! Enjoy ;)
The recipe is from my book Raw Cakes, which you can find and buy here.