By Lauren Glucina
This raw food cake has a divine hazelnut and cacao base, which pairs brilliantly with the blackberries. By dolloping alternative spoonfuls of the lemon and blackberry fillings over the base, you will create an impressive marble texture. The berry jam layer over the top gives it a glossy finish. This is a crowd pleaser.
1 cup hazelnuts (cashews or almonds)
1 cup coconut flakes
2 tablespoons cacao powder
¼ teaspoon coarse sea salt
10 Medjool dates, pitted
2 teaspoons coconut oil
2½ cups cashews, soaked 8 hours
½ cup lemon juice
½ cup 100% pure maple syrup
1 tablespoon vanilla paste
½ cup coconut oil (liquefied)
1 cup frozen blackberries, thawed
2 tablespoons coconut butter
½ cup frozen blueberries, thawed
½ cup frozen blackberries, thawed
2 tablespoons 100% pure maple syrup
1 teaspoon vanilla paste
Process the hazelnuts and coconut flakes till crumbly .
Add the rest of the ingredients, except the dates, and process to combine.
Now add the dates, one by one, and keep whizzing till a dough forms.
Press the mixture firmly into the base of a 20cm (8 inch) cake tin lined with baking paper, use the back of a spoon to flatten the surface. Set aside.
Blend the drained cashews, maple syrup, lemon, coconut butter and vanilla till smooth.
Add the coconut oil and blend again.
Tip half the mixture out.
Blend the blackberries with the remainder left in the blender.
Use a big dessert spoon to dollop alternate spoons of the white and purple mixtures over the base you have prepared.
When you have finished, drop the cake tin on a hard surface a few times to remove air bubbles, then skewer a knife into the filling and swirl it around to create a marble effect.
Set aside while you make the topping.
Blend everything till just combined, and still a little chunky in texture.
Pour over the surface of the cake, and set in the freezer (at least three hours).
Transfer to the fridge to soften a little before serving.