Christmas feast, part four: Raw blueberry froyo cake

 

CHRISTMAS FEAST, PART FOUR:

Raw blueberry froyo cake

8 h + 30 min, 8 - 10 portions
Vegan, Gluten free

I hope you left some space in your stomach, because here comes the dessert and there's lots of it! Usually at Christmas when it's time for dessert you never want to see food again, but I hope you'll make an exception for this cake. It's not only beautiful, but easy to make and insanely delicious.

I found the recipe for this cake in a magazine called Womenshealth and it immediately caught my eye. The original recipe had raspberries, and my initial idea was to make it with lingonberries to make it christmas-y but unfortunately we had forgotten to buy lingonberries so blueberries it was. Sometimes you just have to wing it! 

 

Crust

125 g walnuts
80 g of seedless dates
1/2 tsp of cardamom 
1/2 tsp of cinnamon
a pinch of grated ginger
a pinch of salt


Filling

400 g cashew nuts
85 g coconut oil
The juice from one lemon 
1/2 dl agave syrup (or honey)
a pinch of vanilla powder
250 g frozen blueberries* (plus some for garnish)


*Preferably bilberries, the “Nordic blueberry”, which most people always call blueberries but which are actually a different berry.

Start by soaking the cashews in water for at least 6 hours (we soaked them overnight).

Chop the walnuts and add them with the salt and the spices for the crust in a blender and mix until smooth.

Add the dates and blend until everything's even.

Press the mixture evenly into a springform (ø 25 cm) with your hands.


Add all of the ingredients for the filling, except the berries, into a food processor and mix for 3-5 minutes until smooth.

Add the berries and mix until even (our food processor is so small that I had to blend it in many batches).

Feel free to add more honey or agave syrup if you like your desserts really sweet.

Pour the mixture on top of the crust and place it in the freezer for later use or fridge for immediate use.

Decorate the cake with edible flowers or berries.

*If you're using a bigger springform than 25 cm then you might need to use a larger amount of ingredients in the crust, but if you're using a smaller one that's fine, it will only get thicker. You'll also need a good food processor for this dish.

 Mid shoot styling.