Raw Blue Raspberry Swirl Cake Ingredients Crust 1 2/3 cup Walnuts (soaked & dehydrated) 1 cup Pili Nuts ½ cup Dates 1 cup Raisins 2 tbsp Coconut Oil ¼ tsp Salt Blueberry Layer 2 ½ cup Blueberries ½ cup Irish Moss Gel (1 part soaked Irish Moss : 1 part Water) ½ cup Coconut Oil 6 tbsp Liquid Sweetener of Choice 2 tbsp Lecithin A Pinch of Salt Raspberry Layer 1 cup Raspberries 3 tbsp Liquid Sweetener of Choice 1 tbsp Lecithin ¾ tsp Vanilla Extract ½ tsp Cinnamon 5 tbsp Coconut Oil Vanilla Swirl Cake Layer/Icing 2/3 cup Cashews (soaked) ¾ cup Young Coconut Meat 5 tbsp Coconut Oil 5 tbsp Liquid Sweetener of Choice ¼ cup Irish Moss Gel 1 tbsp Lecithin 1 ½ tsp Vanilla Extract 2 Vanilla Beans A Pinch of Salt Instructions Crust Blitz walnuts and pili nuts in food processor until well crumbled. Then blitz with all remaining crust ingredients until you can easily compress the mixture between your fingers. Wipe down a 9 ¼ inch x 2 ½ “ spring form pan with coconut oil and then press the crust into it. Blueberry Layer Blend all blueberry layer ingredients until smooth and creamy. Save ¼ cup for swirling (leave out) and pour rest of blueberry layer into crust. Put in freezer to set for 2 hours. Raspberry Layer Blend all raspberry layer until smooth and creamy. Score blueberry layer with fork. Save ¼ cup (leave out) for swirling and pour rest of raspberry layer on top of blueberry layer. Put in freezer to set for 2 hours. Score raspberry layer with fork. Vanilla Swirl Cake Layer Blend all Vanilla layer until smooth and creamy. Save 2 tbsp for swirling (leave out), pour vanilla swirl layer on top of raspberry layer until youve got a ¼ inch thick layer, save the rest for icing (put in piping bag in fridge). Swirling Put large circle dollops of raspberry layer around the swirl cake, then smaller circle dollops of blueberry layer inside the raspberry dollops, then drops of of vanilla swirl on top. Put some blueberry dollops on their own. Use toothpick to create swirls, starting from center of tri-color dollops and pulling through one way, or starting from outside of blueberry dollops and pulling through all the way, curving in the process. (Video Below) Youre Almost Ready to Eat it! Let set in fridge for 4-6 hours or freezer for 2-3 hours to set (The blueberry layer is quite liquidy so if you leave it in freezer for too long it will crystallize and become icy) Prep Time doesnt Include Setting Time. Total time to freesh and set will be around 9 hours.
Posted on: Mon, 31 Mar 2014 12:19:22 +0000
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