Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper. Place almonds, oats, coconut chips in a food processor and blend until they are finely ground.

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Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil. Process until mixture sticks together. Adjust sweetness.

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Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.

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Vanilla filling

To make vanilla filling, blend drained cashews, coconut oil, agave, lemon juice, a pinch of vanilla powder in a high-speed blender. Blend on high speed until mixture becomes creamy and smooth. Add 3-4 tablespoons of almond milk if the filling is too thick to work with.

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Pour the vanilla filling into a bowl. Set aside.

Blueberry layer

Drain the cashews and place them in a blender. Add all the other ingredients: blueberries, maqui powder, coconut oil, agave, lemon juice. Whiz on high speed until completely smooth. If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.

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Pour the blueberry filling into a bowl. Set aside.

Now you can pour your fillings onto the crust one at a time and smooth with a spatula or you can alternate tablespoons of blueberry and vanilla filling.

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Place the cake in the fridge overnight to firm or in the freezer for a couple of hours.

Decorate and serve. This cake will keep for 3-5 days in the fridge or 1 month in the freezer.

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