Making a raw cake for a get together often presents the problem of satisfying everyone's taste buds, but seriously, who doesn't like chocolate and blueberries right? It's summer right now and the hot weather calls for something lighter so what's better than sweet juicy blueberries. Combined with a thin layer of dark chocolate ganache and topped with a light lemon cashew cream, each bite of this dessert is quite the experience!
As the cake is cashew based as well as the topping, I decided against going with the usual nut base. The coconut and flaxmeal gives it a crumbly yet plain flavour so that the filling taste can really shine through. I put in lucuma powder as I had it in the pantry but you can easily omit that if you don't have it. The chocolate layer is not very sweet, but don't worry, the blueberry layer will make up for it. The light lemon cashew topping provides a good finish for this cake, it's very decadent so a little goes a long way!
Raw Blueberry Chocolate Ganache Cake with Cashew Cream
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Base 1 1/2 cup shredded coconut 1/3 cup flaxmeal 2 TBS lucuma powder 8 medijool dates 1/2 tsp vanilla essence 1/8 tsp Himalayan sea salt Chocolate Ganache 1 1/2 cups cacao powder 1/2 cup maple syrup 1/2 cup coconut oil Blueberry Filling 2 cups raw cashews (soaked 6hrs) 3 cups blueberries 1/2 cup maple syrup 1/4 cup filtered water 1 TBS vanilla essence 1/8 tsp Himalayan sea salt 1/2 cup coconut oil 3 TBS soy or sunflower lecithin Cashew Cream 1/3 cup cashews 3 TBS filtered water 2 TBS lemon juice 1 TBS maple syrup 1/2 tsp vanilla essence |
1. Combine all the ingredients for the base together and blend on high until mixed in well. Pat the base into a pan, to make it easier, line it up with cooking paper
2. Combine all the ingredients for the ganache and blend on high until the consistency is smooth. This shouldn't take long and it should end up being more mousse like than runny
3. Spread evenly over the base and put into the freezer whilst you make the filling. You only need to leave it in there for about 10 mins , just to let it harden enough for the blueberry layer to go on top, rather than freezing it solid
4. Combine the ingredients for the blueberry filling, leave the coconut oil and lecithin last. Blend on high until smooth then add the other two items at the end and blend again. This should end up having quite a thick consistency
5. Pour over the chocolate layer and spread evenly. I added a few blueberries on top before adding the cashew cream. Put into the freezer whilst making the cashew cream
6. Combine all ingredients for the cashew cream and blend on high, if you want it runnier add more water and less if you want a thicker topping. Because the cashews have been soaked, they should contain some water anyway. Spread the topping over the cake in any pattern you want, you can then add more blueberries on top if you like. Put it in the freezer for a few hours to let it all set and then transfer to the fridge to keep
* When serving for a clean cut, wet the knife beforehand
