Blueberry Coconut and Peanutbutter Chocolate Cake (almost raw, vegan, glutenfree)

Blueberry Coconut and Peanutbutter Chocolate Cake (raw, vegan, glutenfree)
Blueberry Coconut and Peanutbutter Chocolate Cake (raw, vegan, glutenfree)

After a quite long pause when I didn’t feel like writing recipes I am back. You’ve been asking me for recipes and I want to give them to you as soon as possible. I am happy that I can inspire you and help you become a healthier you. But I create my meals spontaneously, not writing down the accurate amounts of the ingredients. This may discourage the complete beginners on the raw food journey but as I’ve already written in my previous posts I think it’s not necessary in raw food cuisine, at least I create my food always by rule of thumb. Otherwise, writing and measuring steals away the spontaneity and I don’t like that.

So here is the approximate recipe for this perfect and delicious Blueberry Coconut and Peanutbutter Chocolate Cake. It is very easy to make although there are four layers. The peanut butter chocolate goes perfectly together with blueberries (although I’m starting to think that PB goes well with everything). Try it and your taste buds will exult.

 

 

Blueberry Coconut and Peanutbutter Chocolate Cake (almost raw, vegan, glutenfree)
Blueberry Coconut and Peanutbutter Chocolate Cake (almost raw, vegan, glutenfree)

Ingredients:

Crust:

walnuts

almonds

dates

Vanilla

Filling:

blueberries (if frozen, you have to thaw them) (maybe a cup)

meat from two or three young coconuts

coconut butter (one third of a cup)

coconut nectar (or other sweetener as maple syrup or agave)

Coconut layer

coconut butter and sweetener (if you want it to be white, the sweetener must be of light colour)

PB chocolate:

peanut butter

coconut butter

cocoa butter

blueberries

 

Blueberry Coconut and Peanutbutter Chocolate Cake (almost raw, vegan, glutenfree)
Blueberry Coconut and Peanutbutter Chocolate Cake (almost raw, vegan, glutenfree)

Method:

  1. For the crust, combine all the crust ingredients in a food processor until they hold nicely together (do not overprocess them so that it doesn’t become too oily). If it doesn’t hold together you may need a few more dates). Press the mixture into a pie pan or spring form pan.
  2. In a blender, combine blueberries with meat from two or three young coconuts with the liquefied coconut butter – this can be a hard thing to do when blueberries are too cold, as they will harden the coconut butter. Therefore when I am to blend fruits with the coconut butter, they have to be at room temperature. Add sweetener according to your taste. You can make one layer sweeter than the other – the result will be always perfect. Spread the mixture on the crust and put into the fridge to set.
  3. Blend coconut butter with a sweetener. You can do this by hand. If you want a thin layer, use only somewhere between one third and a half cup of the coconut butter. You have to liquefy it beforehand in a bain-marie. Spread the mixture on the top of the blueberry layer.
  4. Warm the cocoa butter and the coconut butter in a bain-marie and add peanut butter and sweetener. Meanwhile, put some blueberries on the top of the white coconut layer. After you obtained a nice chocolate by stirring the mixture, pour it on top of the coconut layer. And put it into the fridge for at least 4 to 6 hours. I had mine in the fridge overnight.

That’s it. I hope you will enjoy this amazing raw vegan guilt free cake the same my husband and I did.

 

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And smile and shine.

 

 

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