No-Bake Blueberry, Mint, and Chocolate Cake
Ingredients
Base
- 120g Almond meal (I ground raw almonds with a coffee grinder)
- 40g desiccated coconut
- 2 Tbsp. melted raw cacao butter or coconut oil
- 2.5-3 Tbsp. maple syrup
- Pinch of pink salt
Chocolate layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 3-4 Tbsp. maple syrup
- 2 Tbsp. + 2 tsp raw cacao powder
- 1/8 tsp pink salt
Mint layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp. melted raw cacao butter
- 3-4 Tbsp. maple syrup
- 5 drops mint extract
- 3/8 tsp blue spirulina
- Pinch of pink salt
Blueberry layer
- 1 cup (120g) raw cashews (soaked 4-6 hours and rinsed)
- 100g blueberries
- 3 Tbsp. melted raw cacao butter
- 3-4 Tbsp. maple syrup
- 3-4 Tbsp. lemon juice
- 1/4 tsp lemon zest
- pinch of pink salt
Preparation
Place almond meal, desiccated coconut, and salt in a large bowl and mix well.
Add raw cacao butter and maple syrup and mix well.
Press the mixture into the base of the silicone mould.
In a high speed blender, place all ingredients for the chocolate layer and blend well until smooth, add more sweetener if needed, layer the filling above the base, and cool in the freezer until set.
Repeat the same process for the mint layer and cool in the freezer until set.
Repeat the same process for the blueberry layer and freeze the cake overnight.
Take out from the mould and garnish with fresh blueberries.
