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August 20, 2019 Snacks

Raw Vegan Blueberry Cake with Pecans, Banana and Fresh Thyme

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Prep Time: 20 minutes
This is feeding: 12 people
Author: Virpi Mikkonen @vanelja

Ingredients

Base

  • 100 g Dried Apricots look for soft ones
  • 1 cup Pecan Nuts
  • Sea Salt

Filling

  • 2 cups Cashew Nuts soak for 30 mins, rinse and drain
  • 1 ripe Banana
  • 1/4 cup Coconut Oil melted
  • 5-6 tbsp Maple Syrup
  • 1/4 cup Oat Milk or any kind of plant-based milk
  • 1 tsp Vanilla Extract
  • 1/2 cup Blueberries
  • 1 handful Fresh Thyme Leaves

Toppings

  • Blueberries
  • Fresh Thyme to taste

Instructions

  • Pan diameter: 18 cm / 7 inches. Place a piece of parchment paper in the bottom of a cake pan. Place all the base ingredients into a food processor or a high-speed blender and blend until moldable dough. 
  • Press the dough firmly into the bottom of the cake pan. Prepare the filling. Place all the filling ingredients (except blueberries and thyme) into the food processor / blender and blend until smooth. Add some dairy free milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour about ⅓ of the mixture into the cake pan and smooth out the surface. Add blueberries and thyme to the food processor / blender and blend with the remaining mixture. 
  • Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the white and the purple filling. Top with blueberries. 
  • Place the cake pan into the freezer for about 2-3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Sprinkle on some thyme leaves, serve and enjoy.

Categories: Snacks Tags: blueberries, cake, Plant Based, raw, raw vegan, vegan, vegan cheesecake

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