Amy’s raw blueberry ganache cake – recipe

Impress your guests with this decadent treat, let us know how it turns out by commenting below!

Amy’s raw blueberry ganache cake recipe (loosely based on pg. 188 of the Rawlicious book).
For the base:

-  2 C almonds – soaked for at least 2 hours

- 1 T honey

- 1 C coconut oil

- Seeds of 1 vanilla pod

-1/4 t Himalayan salt

- 2 t lemon juice

- 3 T cacao powder

Process all ingredients into a food processor and process until finely chopped.  Not too much.  Press into the base of a springform cake tin. Place in the fridge or freezer while making the filling.

For the filling:

- 3 C cashew nuts

- 1 C coconut oil

-  ¼ C agave

- ¼ C honey

- ½ C lemon juice

- 1 ½ C of fresh or frozen blueberries

- Seeds of 2 vanilla pods

Blend all in a high-speed blender, preferably Vita-mix or Blendtec. Pour filling over the base and place back in the fridge to set.  The freezer works too if you can’t wait to eat it!

For the ganache topping:

- 1 ½ C cashew nuts

- ½ C cacao

- ¼ C agave

-  ¼ C honey

- 30 ml distilled water

Blend all in a high-speed blender, and using a spatula carefully lather the filling (once set) with this yummy chocolate spread.  Top with your favourite fruits – here are strawberries and diced kumquat.


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