My oh my! Call me Cupcake knows how to make raw cakes.
I tried it as a healthy option Birthday Cake & you can’t go wrong! Completely gluten-free, dairy-free and egg-free
INGREDIENTS
CRUST
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
Continue reading for full recipe…
FILLING
3/4 cup cashew nuts, soaked in HOT water for 1 hour
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers.
This is SO tasty! We ate the whole cake in one sitting haha (not advised)
I doubled the recipe to make a larger cake but it turned out as flat as a pancake! Literally tiny! So I suggest go for the smaller tin & double the recipe.
Shannon 
