Paleo Chocolate Blueberry Cake

On saturday I met up with my lovely friend Sarah and we decide to make a Paleo chocolate blueberry cake. I always loved Sarah’s recipes and food photography so I thought why not team up with her to feature it in one of my blog post. I had the idea of adding ‚food‘ and different recipes to my blog since quite a while and I think this is a great way to start! Find Sarahs blog here and see more of her beautiful creations and food picture on her Instagram page here ♥

→Preparation time: 2,5 hours

→Serves 8

→Info: tbs = tablespoon – tsp = teaspoon

Things you need:

« For the base »

¼ raw cacao powder

1 cup unsweetened shredded coconut

1 cup raw walnuts

2 tbs. of coconut oil

1 tbs. raw honey

« For the filling »

1 cup blueberries (fresh or frozen, we used fresh ones)

2 cups raw cashews (soaked overnight in water)

1 cup coconut milk

1/3 cup coconut oil

1tbs. raw honey

1 tsp. 100% vanilla extract

« For the toppings »

1 cup fresh blueberries

3/4 cup cashews (slightly crushed)

1 tbs. coconut oil

1 tbs. brown sugar

1/2 dark chocolate bar (75%)

How to make it:

→Get a 20cm spring cake form tin and line the base with baking paper. Grease the edges with a little coconut oil to prevent the cake sticking to it later.

→Now start with making the base. Put the walnuts, coconut and raw cacao powder in a fruit processor and blend them until everything is evenly mixed together.

→Add the honey and coconut oil and blend until it becomes a smooth choc butter.

→After it’s all combined spread the mixture on the base of your spring form, make sure it’s all evenly spread out and that the entire base is covered.

→Place it in the freezer.

→Drain and rinse the water from your soaked cashews and put them into your food processor. Add the blueberries, coconut milk, coconut oil, honey and vanilla extract. Blend everything unit it’s a completely smooth texture, this may take up to 5 minutes (depending on how strong your food processor is).

→Now take the base out of the freezer and pour the filling evenly on top of the base (you can give your spring form a little shake to make sure that everything is spread out very even). Place your spring form in your freezer for roughly 1 – 1,5 hour to make sure the cake has set.

→Time to make the toppings! Use a medium sized saucepan and heat up the sugar with the coconut oil on medium heat. Stir until the sugar is fully melted, add the cashews and continue stirring until the cashews have caramelised. Transfer them onto a plate and allow to cool.

→Heat up some water (make sure it’s not boiling!) in a medium saucepan, break up 1/2 of the chocolate bar into small pieces, place them into a plastic or ceramic bowl and place the bowl into the water. Stir until the chocolate has fully melted.

→Now take the cake out of your freezer, remove it from the form and place it on a plate. Top the cake with fresh blueberries, caramelised cashews and drizzle it with the melted chocolate! Wait a few minutes until the chocolate has become solid and cut the cake into slices. Make sure you store leftovers in an airtight container in the fridge or freezer. Enjoy!

Note: Depending on how ‚cold/ frozen‘ you like the cake, you should let it defrost for 1-3 hours (3 hours if you want it completely unfrozen and smooth) before adding the toppings and serving it.