This raw vegan blueberry smoothie cake is perfect for a touch of sweetness and a whole lot of goodness! A lighter, dairy-free, gluten-free and naturally sweetened treat, bursting with blueberries.
Prep Time8 hourshrs10 minutesmins
Total Time8 hourshrs10 minutesmins
Course: Smoothie Cake
Cuisine: Vegan
Servings: 216cm/6in cakes or 1 deeper 18cm/7in cake
140g| 1 cup blanched almondssoaked in 500ml (2 cups) water
1x 400g | 14oz can coconut milk
2tbspcoconut oil
2-4tbspmaple syrupor to taste
1tbsplemon juiceor to taste
Zest of 1 lemon
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For the decoration
Handful fresh blueberrieshalved
Edible flowersoptional
Instructions
Put the can of coconut milk in the fridge, upside down if it has any easy to open top (otherwise it doesn’t matter which way around). Chill for several hours or overnight.
Put the almonds in a bowl, add the water and leave them to soak overnight at room temperature.
The following day, process the dates, almonds, shredded coconut and coconut oil until coarsely ground and sticky. Divide the filling between two 16cm/6in springform cake tins or use one 18cm /7in tin instead.
Pack the filling into the tin to create an even base layer. Place in the fridge while you prepare your filling.
Drain the almonds, rinse in cold water and add to the bowl of a high-power blender.
Turn the can of coconut milk the right way up. Open and pour out any liquid (save to use in smoothies) and scoop out the coconut cream which will have set in the fridge.
Add to the blender with all the remaining ingredients and blend until completely smooth. Use some of the coconut water if you need to thin out the filling. Taste the smoothie to see if you need to add a bit more maple syrup or a bit more lemon, to your taste.
Pour the filling over the tin(s) and place on a baking tray.
Freeze until set - about 2 1/2 hours.
Arrange the fresh blueberries over the top, slice and serve.
Notes
Smoothie cakes are nothing like actual cakes or even cheesecakes. Although naturally sweetened, I found a small slice to be very satisfying! You can store your smoothie cake in the freezer but it will need to sit at room temperature before soft enough to slice. You can experiment using your favourite fruit or vegetables in the fillings.