A beautiful and delicious small raw cake, flavored and naturally colored with wild blueberry fiber powder. The cake is both gluten-free and lactose-free, making it suitable for people with food sensitivities.
Serves: 6–8 small slices
Base
- 50 g rolled oats
- 25 g walnuts
- 80 g soft dates
- 10 g peanut butter
Filling
- 300 g cashews
- 275 ml coconut milk (or a mix of almond and coconut milk)
- 50 g coconut oil
- 50 ml agave syrup
- 1 tsp vanilla paste
- 1/3 tsp salt
- 2–3 tbsp lemon juice
- 2–3 tbsp Loov Organic Blueberry Fiber Powder
Instructions
Start by placing the cashews in a large bowl and covering them with lukewarm water. Make sure all the nuts are fully submerged. Let them soak for 3–4 hours.
To prepare the base, blend the oats and walnuts in a blender or food processor until finely ground. Add the finely chopped soft dates and peanut butter. Blend until the mixture forms an even dough-like consistency. If the mixture seems too dry, add 1 tbsp coconut oil or a little water. Press the mixture firmly into the bottom of an 18 cm springform cake tin lined with baking paper. Place the tin in the refrigerator.
Drain the soaked cashews and add them to a blender. Add all the remaining filling ingredients except the blueberry fiber powder. Blend until completely smooth and creamy.
Transfer slightly more than half of the cream mixture into a separate bowl. Stir the blueberry fiber powder into this portion. Spread the blueberry cream evenly over the cake base. Carefully spread the plain white cream on top, making sure the layers do not mix together.
Refrigerate the cake for at least 4 hours to set.
Before serving, decorate with blueberry fiber powder and fresh blueberries.
