Oil-Free Raw Chocolate Blueberry Cake

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A delicious raw cake featuring antioxidant and flavonol-rich raw cacao, as well as another antioxidant all-star, fresh blueberries. This recipe also happens to be oil-free, which is unique in terms of raw desserts, especially cakes which often relay on coconut oil to set. If you prefer to keep your fat sources in their whole form, this recipe is perfect for you.

Ingredients

Crust

• 1.5 cup raw raw cashews
• 15 pitted dates
• 2 tbsp raw cacao powder
• pinch of salt (optional)

Chocolate «cheesecake» layer

• 1 cup raw, soaked raw cashews
• 10 pitted dates
• 2 tbsp cacao powder
• 1/2 tsp vanilla
• pitch of cinnamon
• 1/2 cup water

Blueberry layer

• 1 cup raw, soaked cashews
• 10 pitted dates
• 1/2 tsp vanilla
• 1 cup fresh forest blueberries (the variety that gives you a blue tongue when eating them)

Instructions

Crust

1. Place all ingredients in a food processor and process until everything sticks together.
2. Press the crust out in a lined cake tin.

Chocolate «cheesecake» layer

1. Add all ingredients to a blender. Blend until smooth. Add more water if needed, but try to add as little as possible. You want the batter to be really thick.
2. Pour over the crust and set aside.

Blueberry layer

1. Repeat the step above.
2. Let the cake sit in the refrigerator for at least 24hours to make it firm up properly. If you are going to serve the cake the same day, put it in the freezer for at least 4 hours and the serve it half frozen.