Updated: Oct 28, 2019
This cake is made from super healthy, raw and vegan ingredients.
I made this cake for my mother for her birthday, and she absolutely loved it! This cake received so many compliments: from the look and colour to the texture, and of course the taste.
This frozen cake is perfect for summer time.
20 mins to prep. Serves 16.
Crust:
300 g pitted dates
1 cup ground flax seed
4 tbsp chia seeds
Filling:
350 g cashew nuts (soaked overnight)
4 tbsp coconut cream
6 tbsp coconut oil
6 tbsp maple syrup or other sweetener
1 cup frozen blueberries
Optional: Blueberries and edible flowers for garnish
Directions:
For the crust: blend the dates, flax meal and chia seeds in a food processor until clumps are formed.
Press the crust mixture by hand into a lightly oiled 10 inch spring form pan.
For the filling: blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries in a food processor until smooth.
Pour the filling onto the crust and place in freezer for at least 4 hours.
Optional: Garnish with blueberries and edible flowers..
Let sit at room temperature for 10 minutes before cutting and serving.