Dreamy Blueberry Thyme Raw Cake
Ingredients
- 1/2 cup pecan nuts
- 1/2 cup almonds
- 7 fresh dates
- pitted (or dried organic soft apricots) and a pinch of sea salt
- 2 cups cashew nuts (soaked for 30 minutes & rinsed)
- 1/2 ripe banana
- 1/4 cup coconut oil
- melted
- 5-6 tbsp raw organic honey (or maple syrup or coconut syrup)
- 1/4 cup oat milk or almond milk
- fresh lemon juice from 1/2 lemon
- 1 tsp vanilla extract
- 1/2 cup blueberries and a handful of fresh thyme leaves. On top: blueberries and fresh thyme. Pan diameter: 18 cm / 7 inches
Preparation
Place a piece of parchment paper in the bottom of a cake pan
Place the almonds and nuts into a food processor or a high-speed blender and blend until crust
Add dates or apricots and salt and blend until moldable dough
Press the dough firmly into the bottom of the cake pan
Prepare the filling: Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth
Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible
Pour about 1/3 of the mixture into the cake pan and smooth out the surface
Add blueberries and thyme to the food processor / blender and blend with the remaining mixture
Taste and add some spices if needed
Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling
Top with blueberries
Place the cake pan into the freezer for about 2-3 hours or until the cake is solid
Remove the cake from the pan and place it on a serving dish
Let thaw for a moment
Sprinkle on some thyme leaves, serve and enjoy
Store in the fridge
