Blueberry White Chocolate Raw Cake with Truffles
Ingredients
Truffles
- 2 cups of almond flour
- 1/2 cup of coconut sugar
- 3 T of molasses
- 3 T of maple syrup
- 1 pinch of salt
- 1/2 tsp of ginger powder
- 1/4 tsp of cinnamon
- 2 T of psyllium husk OR coconut flour
Brownie layer
- 2 cups of roasted hazelnuts, skins off
- 1/2 cup of blanched almonds
- 2 cups of medjool dates, pitted
- 3/4 cup of cacao powder
- 1/2 cup rice malt syrup
White chocolate layer
- 4 ounces of white chocolate
- 2 cups of soaked cashews
- 1/4 cup of rice malt syrup
- 1/2 cup of coconut cream
- 1 tsp of vanilla powder
Wild blueberry layer
- 1 cup of wild blueberry juice from lightly boiled blueberries
- 1 tsp of blue spirulina (optional)
- 2 cups of cashews, soaked overnight
- 1/2 cup of coconut cream
- 1/2 cup of rice malt syrup
Preparation
Truffles
Mix together in a bowl and roll into balls with your hands.
Dip into chocolate and then immediately roll into some powder or toppings of choice.
Brownie layer
Blitz all the dry ingredients in a food processor.
Add wet ingredients and blitz again.
Test if the batter is sticky.
Press on the bottom of a 9 inch spring foam pan.
Freeze.
White chocolate layer
Blitz all the ingredients and pour onto brownie layer.
Freeze for an hour.
Wild blueberry layer
Blitz all ingredients and pour onto chocolate layer.
Freeze overnight.
Tips
You can substitute the wild blueberry juice with any juice to make different colored cakes.
