This was the first raw cake I ever made, and it turned out great! It looks complicated, but it's actually super easy. You only need a little patience as you have to freeze each layer before moving on to the next one. However, the yumminess of this cake is completely worth the wait and just look at the beautiful product!
1 cup walnuts
1 1/2 cups pitted dates, packed
1/2 cut dried apricots or mango, soaked 3-6 hours
2 1/2 tsp sea salt
2 cups almond meal or almond pulp (from making almond milk)
1-3 tbsp ground flax, if needed
1-2 tbsp honey, if needed
Finely grind walnuts in a food processor and set aside. Process the next four ingredients until smooth. Add the walnuts and the almond meal or pulp and continue blending into a smooth dough like texture. If the dough is too dry add a tiny bit of water. If the dough is too moist, add some ground flax seed. Add honey if dough needs some added sweetness. Chill until ready to assemble cake.
1 1/2 cups fresh blueberries
1 cup cashews or macadamia nuts
1/4 cup honey
1 tbsp lemon juice
1 tbsp coconut oil, softened
Add the cashews to a food processor until finely ground. Next add the remaining ingredients and continue blending until smooth. Chill in fridge.
Vanilla Creme Filling
1 1/2 cups cashews
1/3 cup water
1/2 cup honey
1/2 tsp vanilla extract
2 tbsp coconut butter
Pinch of Sea Salt
Add cashews to a food processor until finely ground. Add remaining ingredients and continue blending until smooth. Chill in fridge.
Line a loaf pan with parchment paper so that it's hanging over the sides. This makes for easy removal of the cake. Press 1/3 of cake mixture inot the pan. Spread half of the Vanilla creme on top. Chill in freezer until slightly hardened about one hour.
Next press another 1/3 of cake into the pan. Spread the second half of the vanilla creme on top. Chill again in freezer until slightly hardened.
Spread the last 1/3 cake on top. Chill in freezer until slightly hardened.
Remove cake from loaf pan which should be easy if lined with parchment paper. Frost with blueberry frosting.
Garnish with dried coconut shreds or fresh blueberries if desired. Chill cake in fridge or freezer until firm before serving. Enjoy!