Vanelja’s Blackberry Dream Cake
Crust:
1 cup almonds
7 fresh dates, pitted
½ tsp ground cardamom
tiny pinch of sea salt
Filling:
3 cups cashew nuts, soaked for 1 hour
5-10 tbsp full-fat coconut milk, kept in the fridge (the white thick paste)
juices from half a lemon
⅓ cup coconut syrup
1 cup coconut oil, melted
2 tsp vanilla extract
⅓ cup blackberries
⅓ cup raspberries
½ cup blackberries for the decoration
Cake tin diameter: 16-18 cm / 6-7 inches
Prepare the crust and place the almonds in a blender and blend until fine crust. Add dates and salt and blend until moldable dough. Cover the bottom of the can tin with a piece of parchment paper so that the cake is easier to remove later. Press the dough into the bottom of the cake tin. Prepare the filling.
Place the cashews, coconut milk, lemon juice, syrup, coconut oil and vanilla in a blender and blend until a very smooth mixture. Add a little bit of liquid, if needed, so that you get a smooth texture with no crumbs, but keep the mixture as thick as possible. Taste and add more sweetener, if you like. Pour half of the mixture into the cake tin and smooth out the surface with a spoon. Drop a handful of blackberries or raspberries here and there into the mixture. Place the raspberries into the blender and blend with the remaining mixture until smooth. Spoon the pink mixture on top of the white layer into the cake tin. Smooth out the surface with a spoon. Freeze for 2 hours or until solid. Take out of the freezer & remove from the cake tin when frozen. Let thaw for about 30-60 minutes before serving. Top with berries, pumpkin seeds/pistachios & coconut whipped cream drops.
