Raw Blueberry Almond Lavender Cake
Makes one 6 inch cake
1 cup raw almond meal
12 medjool dates, pitted
2 cups coconut meat*
1/4 cup coconut water
2 cups raw cashew pieces (preferably soaked overnight)
Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.
2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)1 tsp pure almond extract1 Tbsp dried lavender flowers2 drops du Terra lavender essential oil (optional)1/2 cup organic blueberriesblueberries for topping the cake
To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth. Add the coconut oil with the processor running to incorporate it completely. Once blended, divide the cream mixture into 3 bowls. Whisk1 tsp almond extract into the first and set aside in the freezer. Allow the almond cream to set in the freezer for about 45 minutes or until the consistency of whipped cream. To the second bowl, add the lavender and lavender oil, as well as the natural purple food coloring and stir well. Add the third bowl to the food processor along with 1/2 cup berries and process until smooth and well blended. place back into the bowl.
To assemble the cake, pour the blueberry cream over it and smooth it out to the sides. Pour the lavender cream over that, and smooth the top to the sides. Place in the freezer and allow to set until firm, about 3 hours or so.
Once set, place the almond cream in a pastry bag and pipe decoratively around the sides and the top of the cake (I tinted half of mine purple with more blueberries). Fill in the top of the cake with blueberries. Serve! Store the cake in the fridge.
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