Birthday raw cake

On my last birthday, I made a raw cake for the very first time! Since my daughter used to be allergic to different kinds of nuts when she was younger, I would never even think of buying nuts before, but as her allergy symptoms subsided, we decided to try a raw hazelnut and blueberry cake.

Ingridients

  • LAYER CAKE INGREDIENTS
  • 1 cup hazelnuts

  • 1 cup dates

  • Pinch of salt

  • 2 teaspoons raw cocoa powder

  • CREAM INGREDIENTS
  • 3 and ½ cups of cashew nuts covered with water

  • 1 cup coconut milk (whole milk)

  • ¾ cups agave syrup

  • BLUEBERRY CREAM INGREDIENTS
  • 1 cup blueberries

  • CHOCOLATE CREAM INGREDIENTS
  • 2 teaspoons raw cocoa powder

  • 2 tablespoons coconut milk

DIRECTIONS

  • If you do not have fresh dates, soak dried dates in water first for about 20-30 minutes. Place hazelnuts, salt and cocoa in a blender and blend until they are ground into powder. Strain the dates, add them to the hazelnuts and blend well. Line a cake pan with baking paper and then spread the base evenly over bottom.
  • Rinse your blender before use. Place cashews, coconut milk and agave syrup in the blender and mix until you get a creamy texture. When ready, divide the cream into two halves. Add blueberries to the first half of the cream and blend it all together. Add cocoa and coconut milk to the other half.
  • When everything is done, pour the blueberry cream on the base which is already in the cake pan, then pour the chocolate cream. You can decorate this cake any way you like!

NOTE

  • 1 cup = 250 ml