Raw Vegan Wild Blueberry Cake

Happy birthday to meee!!!! If your wondering... yes...I made my own birthday cake this year and I have no complaints about that! I love playing in the kitchen and I love know EXACTLY where my food come from. This beautiful concoction was absolutely scrumptious on my special day so I thought I would share my recipe because I love raw vegan desserts!!

  Here’s How! to make the bottom crust blend in a food processor   1/2 cup Sprouted raw almonds 1/4 cup Soaked cashews 1/4 cup Walnuts 1/4 cup Rolled oats 2 Tablespoons Coconut oil 1 Teaspoon Vanilla 3-4 Soaked and pitted medjool dates 1 pinch of seasalt   press into a lined cake pan and set in the freezer while you make the filling   First layer of filling, blend in a food processor   1 cup Wild blueberries 2/3 cup Whipped coconut milk 1/14 cup Soaked cashews 1 teaspoon Vanilla 1 teaspoon maple syrup   Pour over crust and freeze until firm   Second layer of filling, blend in a food processor   1 cup Wild blueberries 1/2 cup Coconut water 1 teaspoon Vanilla 1 teaspoon Maple Syrup 3 tablespoons White chia seeds   Pour over the top layer and freeze until ready to serve. remove from the freezer and let it sit for 20 minutes while you top it with blueberries, blackberries, figs and any other pretty things you can find! Enjoy!

 

Here’s How!

to make the bottom crust blend in a food processor

 

1/2 cup Sprouted raw almonds

1/4 cup Soaked cashews

1/4 cup Walnuts

1/4 cup Rolled oats

2 Tablespoons Coconut oil

1 Teaspoon Vanilla

3-4 Soaked and pitted medjool dates

1 pinch of seasalt

 

press into a lined cake pan and set in the freezer while you make the filling

 

First layer of filling, blend in a food processor

 

1 cup Wild blueberries

2/3 cup Whipped coconut milk

1/14 cup Soaked cashews

1 teaspoon Vanilla

1 teaspoon maple syrup

 

Pour over crust and freeze until firm

 

Second layer of filling, blend in a food processor

 

1 cup Wild blueberries

1/2 cup Coconut water

1 teaspoon Vanilla

1 teaspoon Maple Syrup

3 tablespoons White chia seeds

 

Pour over the top layer and freeze until ready to serve. remove from the freezer and let it sit for 20 minutes while you top it with blueberries, blackberries, figs and any other pretty things you can find! Enjoy!