Yes, you have to be a coconut lover to appreciate a dessert such as this blueberry coconut raw cake. Even though with no-bake vegan cakes the coconut is usually the star of the middle layer, in this case it is a perfect companion to the refreshing fruit.
My sincere recommendation is to make this cake with fresh fruit if you can. I made it when I had plenty of fresh blueberries, even though you can sub them with other berries such as strawberries, raspberries (I gotta try that!), blackberries… The idea is to create the perfect counterbalance to the coconut, both in terms of the taste and caloric value. Coconut has plenty of fat (coconut oil in particular!), and cashews which make for the base of the main cake layer, are not exactly fat-free, either. Blueberries come as the perfect ingredient to ensure vitamins, amazing taste and fun colour. If you have kids, they surely will love it.
Berries and coconut are a no-miss combination
Try the tastiest coconut strawberry fudge with pistaccio.
The blueberry coconut raw cake is no fuss, no special preparation. You need a strong blender to achieve the wanted creamy texture of the layers and some patience for the dessert to harden in the freezer. As for the thawing, give it at least 20-30 mins before serving.
The bottom layer is made of dates; a typical raw cake base which I love since all the sugar from these fruits makes you go easy with the sweetening of the other layers. Dates are also super-healthy but go easy on them if you’re having challenges with high blood sugar.
Combined with a nut of your choice and some high-quality cocoa powder, dates taste like the best chocolate. You can, but you don’t have to add a tablespoon of coconut oil to the base layer. I did, because it this way the mixture firms better which is important, as the rest of the layers will act as a fruit ice-cream and you want to avoid different thawing timings for the cake layers as much as you can.
Instead of almonds, you can go with hazelnuts, walnuts, peanuts, anything you like. My tip would be to stick with almonds, as their mild taste complements this refreshing cake. For me, the abovementioned nuts go better with more chocolatey desserts, such as this fantastic fudgy cardamom orange raw choco cake.
Blueberry and coconut vegan raw cake
Course: DessertsDifficulty: Easy8
servings30
minutes2
hoursSurprise your loved ones with a refreshing and rich, ice-cream style raw cake starring blueberries and coconut.
Ingredients
- For the crust
200 g fresh dates
2 tablespoons raw cacao powder
100 g raw or roasted almonds
1 tablespoon coconut oil
- For the layers
400 g raw cashews
3 tablespoons coconut butter
1 cup blueberries
1 tbsp coconut oil
200-250 ml canned coconut milk
Sweetener of choice: agava or maple suryp
A dash of vanilla aroma, optional
- Topping
Dried coconut chips
Directions
- Soak the cashews and dates separately in warm water for at least 15 mins.
- In the meantime, grind the almonds in a chopper or blender, and mix them with cocoa powder.
- Peel the dates and remove the pits. Mash them with a fork or transfer into a blender and add the rest of base ingredients. Place a piece of parchment paper onto the cake mold and spread the date & almond mixture evenly. Freeze.
- Drain the cashews and transfer them into a blender with all the remaining ingredients except for blueberries. Pulse until you get a thick creme. Sweeten as per your taste, I usually go with about 2 tablespoons of maple suryp.
- Pour half or less than half of the mixture on top of the base and return the cake to the freezer.
- Now add blueberries to the remaining cashew mixture. Save a couple of them for decoration. Pur the blueberry layer over the white one, add the blueberries (which will sink a bit) and garnish with coconut chips or flakes.
- Freeze for at least two hours, overnight if possible. Enjoy!