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Magical Blueberry Jelly Layer Cake

This makes a large cake which is best shared with friends. Any extra cake slices can be frozen and enjoyed as a frozen treat on a hot summer day.

Ingredients

Base

  • 1 cup raw hazelnuts
  • 1 cup raw desiccated coconut
  • 1/2 cup pitted dates*
  • 1 tablespoon coconut oil
  • pinch of unrefined salt
  • 1 tablespoon good-quality cocoa powder
  • 1 tablespoon cocoa nibs

Creamy Layer

  • 1 cup cashews soaked 3 - 4 hours
  • approx. 3/4 cup creamed coconut see note
  • 1/3 cup virgin coconut oil softened if needed
  • juice of 1/2 lemon
  • 3 tablespoons raw honey
  • 1/2 teaspoon vanilla powder

Blueberry Jelly

  • 2 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon honey

Instructions

  • *If the dates are very hard soak in boiling water for 10 minutes then drain well.
  • Line the base of a 20cm spring-form cake tin with baking paper and lightly grease the sides with coconut oil.
  • Make the base. Process the nuts and coconut into a course meal. Add the remaining base ingredients and process until the mixture holds together when squeezed. Press firmly into the prepared cake tin, using a spatula to smooth. Chill while preparing the creamy layer.
  • Drain and rinse the soaked cashews in a sieve and place into the clean food processor bowl. Add the creamed coconut, coconut oil, honey, lemon juice and vanilla and process until silky smooth. This will take 2 - 3 minutes, stopping several times to scrap down the sides. Pour over the base and chill for at least one hour to set.
  • Blueberry jelly layer. Blend the blueberries, lemon juice and honey until smooth. Pour evenly over the creamy layer. Cover and chill in the fridge for at least 1 hour to set. To serve, slice into thin wedges and eat immediately. Keep any extra cake chilled as it will start to soften at room temperature. Consume within 3 days, or freeze cake wedges and eat within 2 weeks.

Notes

CREAMED COCONUT: This is the thick creamy part of a can of coconut cream. Use a natural brand without the addition of emulsifiers so it separates well. At least 4 hours before making the cake put a can of coconut cream into the fridge upside-down. When ready to use open the top of the can, tip out the milky liquid (reserve for using in a curry or smoothie) and scoop out the thick coconut cream (creamed coconut) at the bottom of the can. Depending on the brand you will get approx. 3/4 cup per can, use all of it, the more the better.