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Ombre Raw Blueberry Cake Recipe

Ombre Raw Blueberry Cake Recipe

May 25th 2016

Ombre Raw Blueberry Cake created by Arnella (@arnellak)

Crust

  • food processor
  • medium cheesecake pan
  • 120 grams toasted walnuts
  • 80 grams almonds
  • 50 grams unsweetened shredded coconut
  • That’s it. Apple + Blueberry Fruit Bar
  • 3 pitted medjool dates
  • 1/8 tsp sea salt
  • 4 tablespoons coconut sugar

Basically you are going to throw everything in the food processor and process. Throw in the walnuts and almonds first, pulse until the nuts are tiny little pieces. Add the shredded coconut and salt next, pulse again and add the rest of the ingredients and process. After all the pulses your mixture should feel sticky. Press your yummy crust into the bottom of your cheesecake pan and place in the fridge while you make your filling.

Filling

  • food processor
  • 600 grams cashews (soaked in water 4+ hours)
  • 1 dry measuring cup coconut oil
  • 2 liquid measuring cups coconut milk (or almond)
  • 1 cup rice malt syrup (you could use maple syrup)
  • 3 vanilla bean pods (or 1 1/2 tsp vanilla extract)
  • 1 whole lemon + half of a lemon juiced
  • 1 pitted medjool date
  • 4 tablespoons coconut sugar
  • 2 dry measuring cups frozen blueberries

Now you get the pleasure of draining your cashews. Place your drained cashews, coconut oil, rice malt syrup (or maple) and coconut milk plus a medjool date in a food processor, pulse until you achieve a smooth consistency. Add the coconut sugar, half a lemon juiced (you will need the other two halves later) scrape out the seeds of the vanilla beans and add them in too. You can totally use the pods for another recipe so save them! Vanilla beans don’t come cheap. Quickly pulse everything and pour a 3rd of the filling into your cheesecake pan. Put it in the freezer while you pulse a 1/3 cup of blueberries + half a lemon juiced into the filling. Using a big spoon or ladle, gently pour the slightly colored filling over your original filling. Put the pan back in the freezer while you pulse the rest of the blueberries plus the last lemon half juiced. Pulse and gently pour the rest of the filling over your previous filling. Freeze overnight.

Decoration

  • 1 lime
  • 1 dry measuring cup blueberries
  • 1 cup soaked cashews (4+ hours)
  • 2 tablespoons peanut butter (or almond)
  • 1 tablespoon coconut oil
  • 1/4 cup coconut milk
  • 3 tablespoons coconut sugar
  • 1 medjool date

Throw everything in the food processor and PROCESS! Voila, and you’re done. Give it a taste and set in the freezer to firm up before you decorate. Slice your lime into thin slices and cut them in half. Place them on your cake however you like.

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