{"id":4013,"date":"2014-06-08T09:41:51","date_gmt":"2014-06-08T07:41:51","guid":{"rendered":"http:\/\/teresamisu.notigo.net\/?p=4013"},"modified":"2014-06-08T09:41:51","modified_gmt":"2014-06-08T07:41:51","slug":"raw-blueberry-cake","status":"publish","type":"krec-recipes","link":"https:\/\/www.terezaschoice.com\/en\/recipes\/raw-blueberry-cake\/","title":{"rendered":"Raw Blueberry Cake"},"content":{"rendered":"

Many of you couldn’t find the recipe of my Raw Blueberry Cake from this video<\/a>. So I’m posting it again with the exact measurements. Hope you enjoyed the video and we are humbly so grateful for your amazing words and feedback. We appreciate it so much!<\/p>\n

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Base<\/h2>\n
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  • 1 cup almonds<\/li>\n
  • \u00a02 cups shredded coconut<\/li>\n
  • 1\/2 cup pitted dates<\/li>\n
  • \u00a02 small pinches of Himalayan salt<\/li>\n<\/ul>\n

    Pit the dates and soak them in water for about 5 to 10 minutes. \u00a0In your blender, grind the almonds into a flour and put in a bowl. Then do the same with the shredded Coconut. Now make a \u201cdate paste\u201d of the dates by adding them to a food processor (strain the water first) and process together with the coconut and almonds. Process until incorporated, until you have a dough. Put the dough in a spring pan and continue with the Cream.<\/p>\n

    Cream<\/h2>\n
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    • 2 cups Blueberries<\/li>\n
    • 2 cups cashews (soaked for 4 hours)<\/li>\n
    • 2 tablespoons lemon or lime juice<\/li>\n
    • \u00bc cup of liquid Vanilla<\/li>\n
    • 1 can of coconut milk (optional)<\/li>\n
    • \u00be\u00a0 cup\u00a0coconut sugar<\/li>\n
    • 1\/2 cup of melted Coconut Oil<\/li>\n
    • pinch of salt salt<\/li>\n<\/ul>\n

      Add the rest of the ingredients for the cream into the blender and blend until the mixture is creamy and thick. Pour the mixture onto the base and spread evenly. Pop in the freezer to set for around 5 hours or until firm to touch.<\/p>\n<\/div>\n<\/div>\n