Vegan Raw Blueberry Cake with Pecans and Banana
Ingredients
Base
- 100 g / 3.5 oz dried, soft apricots
- 1 cup pecan nuts
- pinch of sea salt
Filling
- 2 cups cashew nuts (soaked for 30 minutes & rinsed)
- 1 ripe banana
- 1/4 cup coconut oil, melted
- 5-6 tbsp maple syrup
- 1/4 cup oat milk or almond milk, if needed
- 1 tsp vanilla extract
- 1/2 cup blueberries
- handful of fresh thyme leaves
Toppings
- blueberries
- fresh thyme
Preparation
Pan diameter: 18 cm / 7 inches.
Place a piece of parchment paper in the bottom of a cake pan.
Place all the base ingredients into a food processor or a high-speed blender and blend until moldable dough.
Press the dough firmly into the bottom of the cake pan.
Prepare the filling by placing all filling ingredients except blueberries and thyme into the food processor or blender and blend until smooth.
Add some dairy-free milk, if needed, to achieve a smooth texture while keeping it as thick as possible.
Pour about one-third of the mixture into the cake pan and smooth out the surface.
Add blueberries and thyme to the food processor or blender and blend with the remaining mixture.
Taste and add spices if needed.
Spoon the filling into the cake pan and even the surface gently with a spoon to avoid mixing the white and 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.
Sprinkle on some thyme leaves, serve and enjoy.
