Hubby got his raw vegan birthday cake too.
Chocolate Blueberry Tart
It sure was a crowd pleaser! I didn't mention the fact that the cake was raw vegan, I just let it stand there on the table along with the other cakes, and only after some guests started commenting on how delicious it was, mousse-au-chocolatey and just a perfect symphony of taste and texture I came out with the truth. They nearly couldn't believe it - no dairy?
And like my own birthday cake (blogged here) based on cashews, it was very rich. One regular piece leaves you really full and happy. Just one happy guy managed to eat two.
As the recipe is the combination of four different ones I found in books and online and some people asked for it (and I can remember it for later), here is my version:
2 cups walnuts
1/2 cup soft pitted dates
3 tsp cacao powder (or more to taste)
pinch of salt
4 cups cashews, soaked for 6-8 hours
1 cup melted coconut oil
1 cup agave nectar
3/4 cup water
juice of 1/2 lemon
2 tsp vanilla extract
pinch of salt1 cup cacao powder
400-500g blueberries (frozen and completely thawed or fresh, or a combination of both)
Process the walnuts until crumbly. Add dates, cacao and salt and process until well combined. Transfer to springform pan and press till firm.
In a food processor or blender combine all the ingredients except cacao powder and blueberries until smooth and creamy. Add cacao powder and process/blend until well combined. Add blueberries carefully by hand to the mixture (leaving some fresh ones for the garnish on top). Transfer to springform pan and distribute evenly over the crust.
Freeze for at least 4 hours (better overnight) until firm all way through. When you are ready to serve, allow the cake to sit at room temperature for 1-2 hours or until soft. You can also defrost it in the fridge for a couple of hours. Before serving sprinkle fresh blueberries on top. Leftovers (which leftovers?) can be stored in the fridge for up to 5 days.