Blueberry Infusion Recipe

October 18, 2018

This pregnancy I have had a ravenous sweet tooth, so choosing the healthiest option to satisfy my cravings is top priority. We love making and eating raw desserts. The kids have fun helping me and it is such an enjoyable way to get creative with healthy ingredients. We tend to work with seasonal fruits and what’s in our pantry.  There are blueberries and strawberries galore at the moment, inspiring this yummy bake free creation.

 

What you will need:

Cake-

Food processor

23cm springform cake tin

500gms of raw cashews

3 tbsp of maple syrup (or honey)

375g of blueberries

1 banana

½ cup of goji berries

1 cup of rolled oats

½ cup of desiccated coconut

1 cup of dates

1 tsp of vanilla essence

½ cup of coconut oil

 

Decoration for the cake:

1 punnet of strawberries

1 punnet of blueberries

Pistachios

Goji berries

Desiccated coconut

(This is what we had at the time…you can be as creative as you like)

 

 

 

Directions:

• Soak cashews in water for 1-3hrs.
• Place goji berries, blueberries, maple syrup and 3 tbsp of water into a saucepan and simmer on low heat for 5-10mins until the juices start to release and berries become soft. Slightly mash the berries to help release more juices. Turn off heat. Drain juices into a bowl and let cool.
• Process oats, dates and desiccated coconut until finely chopped. Add 1-2 tbsp of water to mix.
• Place evenly over the base of the cake tin and place into the fridge.
• Drain water from the cashews
• Place cashews, coconut oil, vanilla essence, lemon juice, blueberries juice and banana. Process until creamy.
• Place the mixture into a bowl and stir through the pulp of the berries.
• Pour the mixture over the base.
• Let the cake chill in the freezer preferably for a few hours to overnight. I can never wait…and pull it out after it has slightly set.
• Remove from the tin and decorate as you feel

 

Hope you enjoy this fresh, delicious and healthy dessert as much as we do.

 

Much Love,

Cat X

 

 

 

 

 

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