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No-Bake Raw Blueberry Cake

SERVES: 6 • TOTAL TIME: 40 MINUTES + SETTING TIME (PREFERABLY OVERNIGHT)

Ingredients:

  • ¾ cup pecans

  • ½ cup macadamia nuts

  • 1 ½ cups hazelnuts, toasted

  • ½ cups dates

  • ¼ cup cocoa powder

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

  • 2 cups frozen blueberries, plus extra to serve

  • ½ cup water

  • 55g chia seeds, ground

  • 40g copha, melted

  • ¾ cup maple syrup

  • 1 cup coconut cream

Directions:

  1. Lightly toast pecans, macadamias, and hazelnuts in a frying pan over low heat. Set aside to cool.

  2. Grease a 25 centimetre round fluted tart pan.

  3. When cool, blitz the nuts in a food processor until a crumb-like texture and place aside in a bowl. Add dates, cocoa powder, maple syrup, vanilla and salt to the food processor and bend to a rough paste. Gradually blend the nuts into the date mix until well combined.

  4. Use the back of a spoon to press the nut mix firmly and evenly into the tart tin and refrigerate.

  5. Meanwhile add blueberries and water to a saucepan. Bring to the boil and cook blueberries until soft, about 5 minutes. Press the blueberries through a fine sieve to extract the juice and flesh. Discard the skins.

  6. Place chia, melted copha, maple syrup and coconut cream in the blender and add 1 cup of strained blueberry liquid. Blitz and taste, adding extra maple syrup if it is not sweet enough. The mixture should be a vibrant purple colour, if not add more of the blueberry liquid.

  7. Pour mix over the top of the chilled base and refrigerate for at least a couple of hours, or overnight.

  8. Decorate with blueberries and edible flowers, and serve.

This recipe is featured in The BARN Magazine 2023:


Download Recipe Here:

No-Bake Raw Blueberry Cake
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