Blueberry & Cashew Coconut Cake

Like so many things on Instagram, raw desserts can often look unattainable. Their perfectly symmetrical layers and their life-like decorations; towers held together with no gluten, no refined sugar, and no baking.

But if you’ve never taken on the challenge, you’d never know just how simple they can be. Case in point: this raw blueberry and cashew coconut cake. It looks like the work of a professional but even us amateurs can whip it up in our humble kitchens. All you have to do is combine the ingredients for each layer and set it in the freezer in between.

By skipping the oven, it’ll hold its shape and its nutritional integrity—and we’re not just talking about the coconut oil. Blueberries are the underrated superfood in this dish. They’re bursting with antioxidants such as anthocyanin and phenolic, as well as vitamin C and E, so they help protect the body from free radical damage, slow the signs of aging and improve vision. They’re also low in sugar compared to most fruits and they contain the amino acids tryptophan and tyrosine which help protect our happy hormones. Not to mention, the compounds in blueberries have been proven to help increase blood flow to the brain, allowing it to get higher levels of oxygen and thus function better.

Cliché coming: small berry, big benefits.
*Takes a second slice*

Raw Blueberry & Cashew Coconut Cake

Serves 10
Ingredients

• 1/4 cup cashews
• 1 2/3 cup walnuts
• 1/4 cup pecans
• 1 1/4 cup pitted dates
• 5 tablespoons coconut oil, melted
• 1/4 cup agave
• 1 tablespoon coconut oil
• 1 1/3 cup blueberries
• 1/2 cup coconut oil, melted
• 1/3 cup coconut flour
• 1/2 cup blueberries
• 1/2 lemon zest
• 1 tablespoon buckinis
• 1 tablespoon pomegranate seeds
• Edible flowers for decorating

Method

1. Place the 450g cashews into a small bowl and cover with water. In a separate bowl repeat the same step with the 40g portion of cashews. Set aside for 1 hour.
2. For the base, place the walnuts and pecans into a food processor blending for 2 minutes or until fine. Add the dates and melted coconut oil and blend again for 30 seconds until incorporated.
3. Place mixture into a 22cm non-stick cake tin. Push the base in firmly with your fingertips and place it in the fridge for half an hour to set.
4. For the white layer pour the 450g cashews, soaked water, agave, and coconut oil into a high-speed blender. Blend for 1 minute or until smooth.
5. Remove cake tin from the fridge and pour in the mixture. Place in the freezer for 1 hour.
6. For the purple layer pour the 35g cashews, soaked water, blueberries, coconut oil, and coconut flour into a food processor.
 Blend for 1 minute or until smooth.
7. Remove pan from the fridge and pour the purple mixture into the cake tin.
8. Top with blueberries and lemon zest and place into the freezer for 1 hour.
9. Remove from the fridge and decorate with buckinis, pomegranate seeds, and edible flowers.

Want more delicious blueberry recipes? Visit www.australianblueberries.com.au
Image: Supplied by Australian Blueberries