Raw Coconut Blueberry Cake

Ingredients for 1 servings:

• 100 g almonds
• 100 g pitted dates
• 20 g locust bean gum or 2 carob pods
• 1 tbsp cocoa powder, unsweetened
• 1 pinch of salt
• 100 g desiccated coconut
• 200 ml coconut milk
• 3 tbsp chia seeds
• 1 tbsp coconut oil
• 1 bowl of blueberries

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Raw food cake

Soak the almonds overnight if possible or desired and then rinse them. In a food processor, first finely grind the carob pods (if necessary). Then add the almonds and grind coarsely. Then add the dates, cocoa, and salt, and chop and mix until a dough-like mixture forms. Line a small springform pan (17 cm) or a similarly sized pan with cling film (to make it easier to lift the cake out of the pan) and press the almond-date mixture into the pan to form the cake base. Clean the food processor and finely grind the chia seeds along with the coconut flakes. Add the coconut milk and continue grinding until a cream forms. Heat the coconut oil over a pan of simmering water and mix it with the cream. Spread the coconut cream over the date and nut mixture and sprinkle the blueberries on top, pressing down lightly. Let the cake set in the refrigerator for a few hours. You can also use other fruits instead of the blueberries.