I love berries! And I love raw and no-bake cake recipes. But most no bake cake recipes are based on lots of nuts. While this vegan / gluten-free recipe uses cashews, it is overall still much lighter than its nut-laden counter part. Its also is only sweetened with fruit and without refined sugars.
Please be aware that blueberries have a very subtle flavour. I recommend a mix of blueberries and some tart berries (raspberries, blackberries, whatever takes you fancy).
For a 18cm (7inch) springform you’ll need:
For the crust:
1/2 cup (100g) buckwheat groats, soak them in filtered water for at least 8 hours, then rinse and drain
1 cup (140g) dates, pitted & diced
1/2 cup (50g) desiccated coconut
For the filling:
2 cups (approx. 250g) berries
1 cup (140g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
3/4 cup (105g) dates, pitted
1/2 cup (125ml) water
25g cacao butter, melted
For the vanilla drizzle:
1/4 cup (35g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
15g cacao butter, melted
1-2 tablespoon water
1 teaspoon maple syrup
1. For the crust, mash the buckwheat groats in a medium sized bowl, using a potato masher.
2. Blitz the dates in the blender to crumbles and transfer to the bowl. Add the desiccated coconut and mix well.
3. Line the springform with baking paper, scoop the dough evenly into it and press it firm.
4. For the filling, let the dates soak in the water for some time. Then add cashews and melted cacao butter and blend it a bit. Then add the berries and blend until smooth. Make sure it doesn’t heat up too much and don’t over blend it.
5. Pour filling into springform and spread evenly. Let firm up in freezer (approx. 4-6 hours). Then take the cake out of the springform.
6. For the vanilla drizzle, blend all ingredients to a fine cream. A powerful mini-blender will be recommended for this step. Pour the cream into an icing bottle or icing bag and pipe it onto the cake. Sprinkle with garnish of your choice (I used chopped pistachios).
7. Let defrost further in the fridge. Cut slices when it is just soft enough then keep chilled until serving. Best stored chilled (or frozen).
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Instagram or Facebook, #theveganmonster or @theveganmonster 🙂