Raw Wild Blueberry cake

I wanted to make a raw cake for an event and turns out I can always rely on this healing sweet and yummy recipe to wow my friends!
You can make it a day or week before hand and leave it in the freezer.

With none of the troublemaker foods this is recipe its Medical Medium friendly and a great way to have a treat if your healing is at the point to allow some extra fats!
Recipe

For the crust:

1/2 cup almond meal

1/2 cup almond flour

2-3 pitted dates

2 T coconut oil

1 t cinnamon

1/4 t pink/sea salt

Combine in a food processor and then press into a 9 inc spring form pan (greased with coconut oil) or you can use a cupcake tin to make smaller ones

For the mixture:

Soak 500grams of raw cashews overnight or at least 4 hours. 

Blend with a T of maple syrup (adjust to taste)

Grate the zest of a lemon 

Optional (2-4 T of Coconut Milk) adjust to taste

Pour half the mixture over the crust and stick it into the freezer. 

Add 1/2 cup of frozen blueberries to the rest and blend well. Then pour and spread in once it’s firm enough to hold it later. 

For the blueberry topping:

Combine in a blender:

2 cups of frozen blueberries thawed (or fresh)

2 B lemon juice

2 T chia seeds

1 T maple syrup

Blend well and pour over, spreading in the layer. 

Then put the entire raw cake into the freezer for at least 3 hours, preferably overnight, you can also make this ahead of time! Its best to keep leftovers stored in the freezer. 

To make other flavours simply split up the white mixture and add other colours using natural colouring like Barley Grass Juice Powder (BGJP), Pitaya Powder, strawberries, mangoes etc. For peppermint I use BGJP and a drop of Doterra Peppermint oil.