Raw vegan cake with blackberries, figs & dates, nuts, chia seeds, rice milk, coconut, vanilla powder and lemon
225 g blackberries (plus a few extra as topping)
150 g unsalted cashew nuts
2 ½ tbsp chia seeds
125 ml rice milk
2 tsp thick coconut cream
½ tsp vanilla powder
3 large figs
75 g unsalted almonds
100 g dates
50 g shredded coconut
1 large tbsp coconut oil
Soak the cashew nuts in water for four to six hours before use.
Crush the almonds, dates, shredded coconut and coconut oil with a mixer. Make sure the coconut oil is properly distributed. Slightly heating the coconut oil makes this easier. The mix is good when it sticks together.
Use a baking mold (this recipe is for a 16 cm mold) and place some baking paper on the base of the mold. Use some coconut oil to prevent sticking to the sides. Spread the mixture evenly over the bottom and place in the fridge while preparing the topping.
Drain the cashew nuts and place them in a bowl and then add all ingredients except for the chia seeds. Mix the ingredients till you have a beautiful smooth and purple mix. Add the chia seeds at the end and mix by hand. Make sure the seeds are well mixed.
Add the topping to the mold and distribute evenly. Leave in the fridge overnight or around eight hours. Decorate the next day with some blackberries or another topping of choice.