Is the winter cold getting to you? Embrace your blues with this raw blueberry cake.
Surprise your family, friends, roommates or yourself with this made from scratch beauty – so tasteful it will tame your winter blues instantly.
Raw, sugarless, no dairy, no egg, no gluten
Serves 10 - 12
Cover a 20 cm Ø springform cake tin with cling film, this makes it easier to remove the cake once finished.
For the base put 200g almonds, 200g pitless dates and 30g grated coconut into a foodprocessor and pulse into fine crumbs. Add about 1tbsp water, then mix some more. Spread the mixture evenly around the tin base and press down firmly with the back of a spoon. Refrigerate the tin.
Grate the zest of 2 organic lemons and squeeze out the juice. Put the juice together with 450g unroasted cashew nuts in the foodprocessor and mix to a smooth paste. Add the lemon zest,400g blueberries, 200g blackberries (both either fresh or frozen and save some for decoration),2,4dl agave nectar and 450g coconut oil. Mix everything until smooth - altogether or in separate parts because it is a heavy load.
If necessary add some extra lemon juice and agave nectar to taste.
Spread the mixture out over the base and leave to set for at least 6 hours, but preferably overnight, in the fridge. Decorate the cake with the leftover berries.
Photography Jeroen van der Spek, recipe and food-styling Dosia Brewer, styling Cyn Ferdinandus