No Bake Blueberry Cream Cake

This no bake cake is simple, sweet and utterly delicious.
It’s free of sugar, dairy and wheat. Kids also love it!
Serves 6

You will need

• 20cm/8in Spring form
• Baking paper
• Food processor, blender

CAKE BASE

• 1 mug soft dates, stones removed
• 1 ½ mugs oats
• 1T coconut oil
• 1t vanilla essence

CREAM LAYER

• 2 mugs cashews (soaked in water for 2 hours)
• 5T maple syrup, or to taste
• 3T coconut oil
• 2t vanilla essence
• Juice of 1/2 lemon
• 1 mug blueberries
• Water

COCONUT DECORATION

• ½ mug blueberries
• 4t maple syrup
• ½ mug shredded coconut
• Edible flowers from the garden ( like rose petals, violets, calendula)

Cake Base
Pulse the oats into flour in your food processor, then add the dates, coconut oil and vanilla and process until it all comes together in crumbs.

Press the base into a spring form lined with baking paper and leave in the fridge while preparing the cream layer.

Cream layer
Blend all the ingredients for the layer except the blueberries in a blender adding a little water to make sure the ingredients mix well and a smooth consistency is reached.

Then take half of the cream away and blend the blueberries with the rest of the cream. Spread some white cream evenly over the base, then some blueberry mixture and swirl it around, if you like. Put the cake in the freezer until solid for about 3 hours or overnight.

Coconut & flower decoration
Blend the blueberries with the maple syrup and pour it into a bowl. Add the shredded coconut and mix well. Remove the spring form and baking paper from the cake and and put it on a cake dish. Decorate the sides of the cake with the coconut mixture. Scatter a few flowers on top. By the time you finished the decoration the cake will have thawed a little and should be ready to serve.

Enjoy!