Raw, vegan blackberry cake recipe

This is my second raw, vegan cake I made for last week for Plant Based Picnic.

The sezon for blackberries is at the end of summer and beginning of autumn. 
You can easily serve them with a little sugar and a lot of cream ( like my grandfather use to do). They're also great in jams and juices as well taste deliciously in hot pies and puddings.

Did you know that the dark blue colour of blackberries have one of the highest antioxidant levels of all fruits, blackberries also have  healthy dose of Vitamin K aids in muscle relaxing, vitamin C and fibre.

This cake is quite easy to make. Combination of vanilla crust and beautiful blackberry flavour is just divine. 

To make it you will need allowing ingredient, food processor and 8'' baking tin.

Ingredients for crust:
I suggest making the crust first, at least 4h before you will add the filling.

1 1/2 of mixed nuts
1 cup dates
1 tbsp organic burst baobab powder
1 tbsp vanilla powder
pinch of himalayan salt
1 tbsp melted coconut oil
2 tbsp almond butter

Ingredients for filling:

2 cups of blackberries
2 cups of soaked for minimum 2h cashew nuts
2 tbsp coconut sugar or any other sweetener
1/2 cup melted coconut oil
4 capsules of organic burst acai berry 

1. Place the nuts, sea salt, vanilla powder, coconut oil, baobab powder in a food processor and grind until all ingredients are crumbled. 
Add the dates and process until the mixture sticks together when you squeeze.
Press mixture evenly onto the bottom and sides of packing tin. Set aside while you make the top layer, you can chill overnight if you prefer. 
2. To make the top layer, blend the cashews, blackberries, oil, acai, sea salt, coconut sugar or another sweetener  in a high speed blender or food processor till they're as smooth as possible. 
Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
Leave in the fridge to chill for minimum 4h.

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