Recipe from Summer 2014/15 issue of True Natural Health
Provided by Katinka Day, the Thoughtful Eater

Preparation time 25 minutes; setting time 1 – 2 hours

It’s amazing how good a raw, vegan cake can be. It’s also a healthy alternative to your traditional baked cake. For a special occasion find some edible flowers to decorate.

Base ingredients
1½ cups dates
1 cup almonds
½ cup coconut oil
¼ cup desiccated coconut
2 tbsp cacao powder
Pinch salt

Topping ingredients
1 cup raw cashew nuts (soaked in water for 1 hour)
1½ cups frozen blueberries
1 tsp maqui berry powder
1 tbsp coconut oil

5 edible flowers to garnish

Begin with the base ingredients. Whizz all together in blender until finely blended. You should be able to pick up the mixture with your fingers and it should stick together. Spread on a spring-form pan and press down firmly to form the base. Place in freezer.

Wash blender and drain cashews. Mix all topping ingredients together until they form a thick and creamy mixture. Take pan with base in it out of the freezer and pour over topping evenly. Place back in the freezer and allow to set for 1 – 2 hours.

To serve, take cake out of the spring-form pan and sprinkle with desiccated coconut and edible flowers.