White Chocolate and Blueberry Cake
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For the base
  1. 1 cup raw almonds, soaked
  2. ¼ cup pepitas (pumpkin seeds), unsalted
  3. ¼ cup sesame seeds, unsalted
  4. ½ cup desiccated coconut
  5. 1/3 cup tahini, unhulled is possible
  6. ¼ cup cacao nibs
  7. 1 tablespoon white sesame seeds
  8. 1 tablespoon cacao powder
  9. 1 tablespoon water
  10. 6 fresh dates, pitted and coarsely chopped
For the white chocolate filling
  1. 1 cup raw cashew nuts, unsalted
  2. 100g (3 ½ ounces) cacao butter
  3. ¼ cup maple syrup
  4. Juice of ½ lemon
  5. ½ vanilla bean, split lengthwise and seeds scraped
For the blueberry filling
  1. 2 punnets (2 pints) fresh blueberries
  2. 1 ½ cup raw cashew nuts, unsalted
  3. 100g (3 ½ ounces) cacao butter
  4. ¼ cup maple syrup
  5. Juice of 1 lime
Directions For the base
  1. Combine the pepitas, almonds and the chopped dates in the bowl of a food processor. Process until the mixture is well ground.
  2. Add the sunflower and sesame seeds, coconut, tahini, cacao nibs and cacao powder. Pulse and add the water, the grind until the base mixture is well combined.
For the white chocolate filling
  1. Melt the cacao butter in a small saucepan over a low flame. Put the vanilla bean and the seeds in the pan as the butter melts to soften the bean. Let it cool.
  2. Combine the cashews, maple syrup and the lemon juice in the bowl of a food processor or vita-mix blender. Pulse until the nuts are well ground.
  3. Remove the piece of vanilla bean, making sure all the seeds are scraped off. Pour the melted butter and vanilla seeds into the chocolate mixture and process until smooth and creamy. Remove from the blender and set aside.
For the blueberry filling
  1. Melt the cacao butter in a small sauce pan over a low heat.
  2. Combine the cashews and blueberries in the bowl of a food processor and pulse until the nuts are ground and the blueberries are well mixed.
  3. Add the maple syrup and line juice, blending well
  4. Pour the melted cacao butter into the mixture and blend until smooth and creamy
To assemble the cake
  1. Press the base mixture into a 20 cm(8 inch) pan, preferably one with ta removable rim.
  2. Pour the white chocolate filling over the base and spread it evenly over the surface, being careful no to blend it in to the base
  3. Freeze for 10-15 minutes or until set. When the white chocolate is set, spread the blueberry filling on top
  4. Freeze until blueberry topping is set, and remove the rim of the tart pan, if you are using a spring form pan, before serving
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