Raw Blueberry Cake

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A fine example of how quick, easy, delicious and absolutely GORGEOUS raw desserts can be. An all-raw blueberry cake masterpiece by Iselin Støylen of A Vegetarian Taste that will light up those taste buds, nourish your body, and inspire feelings of serious gratitude and joy. Make sure to allow a few hours for things to set in the fridge, the coconut oil will make the filling firm up into a cheesecake-like consistency. Enjoy!

Ingredients

Bottom layer:

• 3 cups / 6 dl almonds
• 20 dates
• pinch of salt

Second layer:

• 2 cups / 4 dl cashews (soaked)
• 1 cup / 2 dl fresh blueberries
• 1 cup / 2 dl water
• 5 dates
• 2 tbsp agave or honey
• 3-4 tbsp coconut oil (melted)

Instructions

To make the first layer:

1. Add all of the ingredients to the food processor until everything sticks together.

2. Use your fingers to press the crust out in a cake tin.

For the second layer; the blueberry cream:

1. simply add all of the ingredients to a blender and blend until you get a thick, smooth batter.

2. Spread the batter over the crust and let the cake sit in the refrigerator for at least 5 hours.  I put mine in the freezer, and then I took it out a couple of hours before I served it.

3. Decorate the cake with fresh blueberries or whatever else you would like.

Enjoy!