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  • Tanja Hirsch

Happy raw triple peanut-blueberry-basil cake

Yesterday I was desperately looking for something sweet at home, but couldn´t find anything. So I created a raw cake variation with things I had at home without preparation or soaking time. I´m a very impatient person when it comes to food ;)

I used peanut butter as a base instead of soaked cashews, as you don´t need to soak it plus it´s so much cheaper....


So this is the result :)


This is what you need


crust (first layer)

2 hands full of walnuts (appr. 150g)

1 hand full of dates (approx. 8 pieces)



filling(second layer)

100g peanutbutter (creamy)

1 banana

1 lemon

2 tablespoons of coconutoil

2 tablespoons coconutsyrup

4 tablespoons coconutflakes

5 tablespoons (cold!) of the white part of coconutmilk


(third layer)

10 big basil leaves

1 hand full of frozen blueberrys


toppings

1 tablespoon coconutflakes

roasted peanuts

basil leave

2 tablespoons of blueberrys


Add walnuts into a blender or food processor first.

Next, add the dates and mix until you can form a sticky ball.

Grease a baking tin or use a baking paper unterneath your crust.

Press the crustdough with your fingers until compact and flat.
















Add the white part of one can of coconutmilk (it´s very important that it´s cold, so you put it in the fridge or freezer for an hour, otherwise the texture is going to be too liquid), coconutsyrup, peanutbutter, coconutoil, coconutflakes, lemon zest and juice of one lime into a blender or food processor and mix until you get a smooth texture.

Fill half of the mixture on top of your crust and freeze until you´re making the third layer.



















For the third layer, add basil leaves and your frozen blueberrys to the other half of the mixture and blend until smooth.

Put the third layer on top of the second and even out.




















You get the best consistence, if you freeze the raw cake for about an hour.

If you´re impatient as I am, you can also eat it straight away, it´s just more creamy ;)


After freezing, you can add toppings as you like.

I used coconut flakes, blueberrys, roasted peanut crumbs and one basil leave.


You can keep it in the freezer for about one month, the best way to eat it is half frozen...


You can also make mini raw cakes in muffin tins.




















©2020 Tanja Hirsch