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Blueberry Dream Cake

Posted in Chips, Crackers, and Snacks on 2016-02-11
Blueberry Dream Cake
Difficulty 5 minutes Serves 8-10
A purple dream of a cream cake. Fresh, sweet, and decadent all while being 100% raw and plant based. Blueberries have for centuries been used medicinally due to their healing properties. They contain ellagic acid, a powerful antioxidant that protects our cells.  Blueberries contain anthocyanins which strengthen the capillaries and improves circulation.  They are also thought to improve sight, counteract dementia and cardiovascular diseases. They contain anti inflammatory salicylates and tannin, which can fight the bacteria that cause cystitis. Recipe from Caroline Fibeak's book Raw Cakes. Enjoy!



114g Brazil nuts

82g dates, stones removed

2 tbsp coconut oil

1 tsp vanilla powder

22g mulberries, coarsely chopped


360g cashew nuts, soaked in water for approx.  2 hours

100 ml agave syrup

2 tbsp lecithin granules

4 tbsp coconut oil

1 tbsp cocoa butter

130g blueberries, fresh or frozen (frozen berries should be defrosted and any liquid poured away)

2 tsp psyllium seed husks or finely ground chia seeds


120g cashew or macadamia nuts, soaked in water for at least 2 hours

100 ml water

2 tbsp coconut oil or cocoa butter

2 tbsp agave syrup

1 tsp vanilla powder

2 tbsp lecithin granules

2 tsp psyllium seed husks



Cake base: Chop the Brazil nuts finely or grind them finely in a coffee grinder.  Blend dates, coconut oil and vanilla powder to a smooth paste. Mix well with the ground nuts and mulberries.  Line a spring form with baking paper and arrange the pastry in the base of the spring form.  

Blueberry cream: Blend the cashew nuts with agave syrup, lecithin granules, coconut oil and cocoa butter to a fine cream without lumps or visible pieces of cashew nuts.  Add blueberries and blend again. Finally add the chia seeds or Psyllium seed husks and blend for the last time.   Pour the cream over the base and place the cake in the freezer for approx.  1 hour, before removing the sides of the spring form and the baking paper.  Decorate with