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Blueberry Cashew Cream Cake

A decadent, rich, and creamy cashew cream cake topped with blueberry chia seed jam.

Sometimes, you just want cake. While most cake is loaded with sugar, white flour, and other ingredients that typically don't fit into an overall healthy diet, this recipe eschews nutritionally bankrupt ingredients in favor of getting creative with whole, real food.
This decadent Blueberry Cashew Cream Cake recipe will leave your friends thinking you spent hours in the kitchen and that it's so good it must be so bad for them. Neither of which would be true! It'll take you only 15 minutes of active time, and it's packed with nutritious ingredients. It's sure to become a new party favorite.

Serves: 12
Prep Time: 15 minutes
Freezer Time: 2 hours


3 cups walnuts
1 cup dates
1 pinch salt
1/8 cup dried, unsweetened shredded coconut

Cheesecake Filling

2 1/2 cups raw cashews that have been soaked in water at least 4 hours or overnight
3/4 cups lemon juice
1/2 cup liquid coconut nectar
3/4 cup coconut oil
1 tablespoon vanilla extract
water, as needed to blend (for Vitamix or high-speed blender, will not need)

Blueberry Jam Topping

2 cups frozen organic blueberries
1/2 cup water
1/2 cup coconut sugar (granules)
2 tablespoons fresh lemon juice
1/4 cup chia seeds
1/2 teaspoon vanilla extract
Optional: An additional 2 cups fresh or frozen blueberries for texture (as seen in picture).



For the crust, whiz walnuts in high-speed blender until they make a powder, than add dates and salt and process again until combined. The mixture should stay together when squeezed in your hand.

Line the bottom of a 5- or 6-inch cheesecake pan with shredded coconut, then use your fingers to press in walnut mixture into the bottom of pan and up the sides of the pan for the crust. Both should be about 1 cm thick.


For the filling, drain cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If the cashews were well soaked, you likely won't need additional water. But if your blender isn't powerful enough, add as little water as necessary to blend and create creamy texture. Pour mixture on top of crust.
Place in freezer for at least 1 to 2 hours to firm up before serving. If you leave it in the freezer longer, you will need to thaw before serving. Will last in refrigerator for up to 3 days, or in the freezer for about 5 days.
Blueberry Topping In a saucepan over medium heat, combine the blueberries, water, coconut sugar, and lemon juice. Stir frequently, and bring to a low boil.
Next, slowly stir the chia seeds into the blueberries. The berries will break down and form a slightly gel-like consistency. Simmer until the jam is thick enough to coat the back of a metal spoon, about 10 to 12 minutes.

Remove from heat and gently stir in vanilla. The jam will last in an airtight container in the fridge for about a week. Spoon over the cake when ready to serve. To get the same texture as the photo, spoon additional frozen berries on top of the jam and gently press in, to cover the entire cake surface.
Note: It looks long, but this recipe is incredibly easy and fast to make. It is fantastic even without the blueberry topping, and great for special events and dinner parties. Your guests will be amazed!


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Cake Magazine: Blueberry Cashew Cream Cake
Blueberry Cashew Cream Cake
A decadent, rich, and creamy cashew cream cake topped with blueberry chia seed jam.
Cake Magazine
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