Raw Blueberry Ombre Cake

• Produce

  • 8 tbsp Blueberry, Powder
  • 10 Dates
  • 2 Lemons, Juice of small

• Canned Goods

  • 1 Can Coconut cream, Thick Full Fat

• Condiments

  • 9/16 cup Brown rice syrup

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 3 cups Cashews - soaked at least 6 hours
  • 1 cup Macadamia nuts

• Dairy

  • 3/4 cup Cacao butter

• Other

  • 2 Tablespoons Acai Powder (optional, used only for colour

Found on kissmybowl.com

Description

Ingredients

• Shortbread Base:
• 10 Dates
• 1 Cup Macadamia Nuts
• 2 Tablespoons Coconut Flour
• Pinch of Salt
• ⅓ Cup Melted Cacao Butter (coconut oil will work too)
• Blueberry Ombre Filling:
• 3 Cups Cashews - Soaked at least 6 hours
• 1 Can Thick Full Fat Coconut Cream
• Juice of 2 Small Lemons
• ½ Cup + 1 Tablespoon Brown Rice Syrup
• ½ Cup Melted Cacao Butter
• ½ Cup Melted Coconut Oil
• 8+ Tablespoons of Blueberry Powder
• 2 Tablespoons Acai Powder (optional, used only for colour)

Directions

• First off prep a 6 spring form cake pan by rubbing solid coconut oil onto the base, then lining the sides with wax paper
• Melt the cacao butter or coconut oil for the crust in a heat-proof bowl over warm water
• Pour some more warmed water over the dates and allow to soak - this will make them easier to feel for pit fragments (pit if theyre unpitted) and to blend
• While the dates are soaking, blitz the macadamias in a food processor, youre shooting for a bit of crunch so blitz until a semi fine crumb
• Add the dates to the food processor and pulse until the macadamias and the date begin forming a paste
• Add the coconut flour, continue mixing, and then the oil
• The crust mixture should be uniform with no bits of dry coconut flour
• Press the crust mixture into the bottom of your prepared pan and place in the freezer to set
• To make the filling:
• Add the soaked cashews, can of coconut cream, lemon juice and brown rice syrup to a high speed blender
• Blitz, you may need to use the toggle, until smooth and creamy
• Add the melted cacao butter and coconut oil
• Pour the cashew mixture in equal parts into four bowls
• Leave one bowl creamy white, mix 2 tablespoons of blueberry powder into one bowl, 4 tablespoons of blueberry powder into the next, and the last bowl mix in the remaining blueberry powder as well as the acai powder
• Remove the crust from the freezer, pouring in all but 2 tablespoons of the the darkest mixture onto the crust - return to the freezer until just set (about 15-20 minutes). Leave the few extra tablespoons in the bowl for later
• Continue the process of layering each colour once the one before it has set until youre left with only the creamy white layer - use the whole bowl, do not reserve any of the creamy white unless you want creamy white stars as decoration.
• Return the cake to the freezer to set for 10 minutes or so
• Add the varying colours of filling that were reserved to a piping bag or pen and place in the fridge until firm enough to pipe
• Once firm enough, pipe desired designs onto the cake and place the cake in the FRIDGE to set over night.