It is time for a new raw cake recipe. The other day we had way too many ripe avocados, so I decided to make two small raw cakes with blueberries. If you want to know a bit more about raw food you should also take a look at my raw chili chocolate cake recipe.

Cake bottom

50 g almonds
50 g pitted dates
2 tbsp raw cacao powder
1 tsp raw honey or agave nectar if you want a vegan cake

Blend everything in a food processor until it becomes sticky and paste like.

When the dough starts sticking to the wall, push it down with a spoon or spatula and mix a bit longer. This should take a few minutes.

Once the dough stays together by itself, you can press it into a baking tin of your choice. I used two small cake rings, each around 8 cm ∅. Put it in the fridge and start preparing the filling.

Filling

2 ripe avocados
60 g frozen blueberries (of course fresh ones would be nicer)
3 pitted dates
2 tbsp raw cacao butter
raw honey or agave nectar depending on the sweetness of the blueberries
cardamom

If you use frozen blueberries rinse them under warm water and strain them. Otherwise the filling would be too moist.

Blend everything in the food processor until smooth and add honey or agave nectar if the mixture is not sweet enough. Put a little cardamom in, it will give the cake a nice taste. The filling should have a mousse like texture in the end.

Divide the filling equally and spread onto your cake bottoms. Put them back in the fridge.

For the topping I wanted to create a thin white chocolate layer and experimented with cacao butter.

White chocolate layer

2 1/2 tbsp raw cacao butter
1/2 vanilla pod
raw honey or agave nectar
raw cacao nibs for decoration

Melt the cacao butter in a small bowl in warm water. Be careful not to let it get too warm because otherwise it won’t be raw anymore. Cut the vanilla pod and scrape it out with a knife. Add to the melted butter with some honey or agave sirup until it’s sweet enough. Let it cool down a bit before you pour it over the cake.

It used two different techniques for the topping as you can see in the picture. With the right cake, I poured half of the chocolate on top, whereas for the left one I whisked the cooled down chocolate with a small spoon until it became firm. I then spread it on top of the cake. I like this version more because it gives the cake a more rustic look. You have to make sure that you don’t whisk the chocolate too much: it will become to hard otherwise. In that case you can slowly heat it up again until it’s soft enough.

Sprinkle with cacao nibs and put the cakes back in the fridge until serving. Enjoy!

Stef