Blueberry Raw Cake

Oh blueberry! This Blueberry Raw Cake tastes so good that I really cannot stop eating it! This is one of these cakes that you make once and then again and again. It´s not just yummy, but also made from healthier ingredients than a bought sugar cake. The base of the cake is perfectly sticky and the blueberry cream layer tastes sweet and fruity at the same time.  So, let´s make a delicious and nourishing Blueberry Raw Cake!

Servings: 20cm round cake, 8-10 pieces
Cooking time: 30 minutes                          Total time: 9 h 

You need for the
…base:
100g oats
50g pecans/ almonds/ cashews
150g Medjool dates (pits already removed)
½ tsp salt
½ tsp vanilla

…blueberry filling:
150g cashews
125g blueberries
80g coconut yoghurt
30g coconut oil
30g maple syrup
30g coconut milk

How to make:
1. Start by soaking your cashews in hot water for about 30min.
2. Then make base for your raw cake: blend oats, nuts, Medjool dates, salt and vanilla and press it into a cake tin covered with cling film. It´s important that the base is rather even and does not have many different heights.
3. For the blueberry filling, simply remove the water from the cashews. Put the cashews together with blueberries, coconut yoghurt, coconut oil, maple syrup and coconut milk. Pour this mixture on top of the cake base and refrigerate it for a couple of hours.
4. To enjoy your cake (when it´s completely frozen), you need to place it for about 2-3 hours at room temperature or 6-7 hours in the fridge. Enjoy!