In the past 2 weeks I have attended 2 weddings, and in just under another 2 weeks time it will be the first anniversary of my own wedding. In the time we’ve been married we’ve only spent 1 day apart – and after spending almost 365 days together you’d think we’d know each other pretty well. Just yesterday I found out we had a mutual dislike for the fantasy genre of movies – a new piece of information which both pleased and surprised me. So “he’ll never force me to watch Lord of the Rings”, but “just how well do I know this man???”, I thought simultaneously.
I’ve recently started to dabble in raw desserts. When I made this cake Conor refused to eat it because its unbaked, cold, and purple. If you’re also new to raw desserts you might want to experiment with choice and quantity of sweetener, and also play around with how long you leave it to thaw to figure out your preferred consistency. I personally like the base not to have an additional sweetener as the dates provide more than enough for me, but if you would like it sweeter add a tablespoon, or two, of maple syrup. I also prefer the cake to thaw for atleast 30 minutes for a creamy consistency – thaw for only 10 minutes if you prefer it to be more bite-y.
- For the base:
- 1 cup almonds
- ¾ medjool dates
- For the filling:
- 1 cup cashews, soaked overnight
- ¾ medjool dates
- ½ cup coconut milk
- 3 tbsp pure maple syrup
- 1 cup blueberries
- To finish:
- Dried raspberry powder (optional)
- To make the base: place the almonds and date in a food processed and blend until mixture resembles a paste/dough. Press the mixture into individual spring-from cake tins and place in the freezer for approx. 10 mins.
- To make the filling: place the cashews, dates, coconut milk, maple syrup, and blueberries in a blender or food processor, and blitz until combined into a smooth mixture. Pour the filling over the base(s), top with fresh blueberries and dried raspberry powder (optional), and place in the freezer until firm to touch.
- To serve: take out of the freezer at least 10 minutes before serving to allow cakes to thaw. Or leave for 30 - 40 mins for a more creamy consistency.