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Blueberry coconut cake recipe

From: Abby Cahn A.
Sent on: Monday, November 29, 2010 4:44 AM
Dear Ones,

Thanks to all who made our gathering such a fun and yummy time. I was asked for the recipe for my raw blueberry coconut cake. I've posted it in the files section of the meetup site:

If anyone else feels moved to share recipes, please upload them on the files page above.

I'm including the recipe below, too, as part of the text of this email.

In gratitude and joy,

Raw Blueberry Coconut Cake

1 cup brazil nuts
2 cups walnuts (preferably soaked and dehydrated)
1/4 cup raisins
3 medjool dates
1/8 cup ground golden flax seed
1/8 cup coconut flour
1/4 tsp Sunfire salt
1 tbs raw carob powder

4 cups blueberries (I use Wyman's frozen wild blueberries - 2 bags = 4 cups)
(can substitute other fruit such as strawberries or cherries)
2 cups coconut cream (I use Artisana brand coconut butter - one 16 oz. jar)
1/4 tsp. Sunfire salt
1/4 tsp. cardamom
1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods vanilla agave nectar)

If using frozen blueberries, thaw in advance. Melt coconut cream by putting in dehydrator or placing jar in warm water.

In a food processor with the "s" blade, process brazil nuts until medium fine. Add flax, coconut flour and salt and pulse until mixed. Cut dates into small chunks and add along with raisins and pulse until broken up and evenly distributed. Add walnuts. Pulse and then process until it begins to form a ball. Be careful not to process too long or it will be more like nut butter. It should be a little grainy and sticky.

Line the bottom of an 8" springform pan with non-parafin wax paper. Press crust onto bottom of pan. Place in freezer for 15 to 30 minutes. Remove from freezer. Open springform pan and flip crust onto flat surface, such as a cutting board. The wax paper will then be on top. Peel off the wax paper and discard, or use to cover cake later. Use the carob powder to dust the surface of the crust which is now facing up. Spread it well, then flip the crust back onto the bottom of the springform pan so the carob side is down. (This will make it easier to remove individual slices of cake later on.) Place the bottom of the pan back in the springform. Put back in freezer or refrigerator while making filling.

Blend blueberries, salt, cardamom and vanilla on high until liquid. Pour melted coconut cream into food processor. Turn food processor on. While processing coconut, slowly pour blueberry liquid from blender into food processor through the feeding tube. When thoroughly blended, remove springform pan from freezer and pour blueberry coconut mixture into cake pan. Chill in refrigerator for several hours until set.


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