Fresh blueberry cake


For 12 pieces:

250 g dates

250 g ground almonds

50 g ground hazelnuts

300 g cashew nuts

100 g of cocoa powder

50 ml of coconut oil

50 ml of coconut water

250 g of blueberries


Soak dates and cashews in water overnight.

1st layer: mix the dates well in a blender, add the almonds and hazelnuts, when you get a homogeneous mixture, spread it on the baking tray / dish.

2nd layer: in a blender mix the cashews and some coconut water until you get a smooth mixture, add the blueberries (leave some for garnish), vanilla (seeds) and 2-3 tablespoons of coconut oil.
Arrange on the 1st layer and place in the freezer while preparing the last layer of the cake.

3rd layer: mix a handful of dates in a blender (to taste; more dates – less bitter topping), mix well in a bowl cocoa, the remaining coconut oil, add dates, if necessary, add a few tablespoons of water to the desired density.

Take the cake out of the freezer, coat with the last, cocoa layer and decorate with blueberries.

Place in the refrigerator for at least a few hours, preferably the second or third day.

  • during the preparation of the cake, individual layers may seem a bit sparse, but they will harden when cooled.

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