Blueberry Almond Coconut Cream Cakes
My addiction to raw vegan desserts is real. With a sweet tooth rooted in homemade chocolate fudge sauce and peanut brittle, making all natural sweet treats quickly and easily with healthy ingredients is my new passion.
I could sit at the desk and eat a cupcake everyday for lunch, but it wouldn't be doing my body any favors. In fact, I did do that for a while, but it eventually caught up with me.
Since I go through intense product development sprints that mean I'm sitting for long periods, keeping my diet clean along the way is critical to energy and productivity.
I love a baked treat once in a while, but eating plant based raw sweets means less work for my body to stay fit during periods of time when I'm moving less.
Having a few select ingredients on hand like almonds, pumpkin seeds, coconut oil, fruit and dates, means I can get a sweet kick quickly nutrients boost too.
These sweet creamy coconut cakes filled with healthy fats and yummy foods are the feel good food I need to get through tough days. The ingredients offer a natural mood and energy boost.
Inspired by Emily von Euw
Blueberry Coconut Cream Cakes
- 1/2 cup raw cashews
- 1 cup almonds
- 1 cup pitted Medjool dates
- 1-2 tablespoons cacao powder, as desired
- 1 tablespoon coconut oil, if needed
Blueberry Cream Topping
- 1 can full fat coconut milk
- 3 tablespoons coconut sugar
- 1/8 teaspoon sea salt
- 2-3 tablespoons coconut oil, as needed
- 1/4 cup blueberries
- 1/4 cup cashews
Grind the almonds and cashews into a fine crumble in a food processor.
Add the rest of the ingredients and keep processing until you have a thick dough. If it's too wet, add more almonds or almond flour. If it's too crumbly, add more dates or coconut oil.
Press into lined cupcake or tart tins and leave in the fridge.
To make the blueberry cream:
Scoop out the thick, solid fat in the can of coconut milk: this is what you will use. Store the rest in the fridge for use in smoothies or cooking.
Blend all ingredients together until smooth and creamy.
Place the cream in the fridge to set. After an hour you can scoop out a big tablespoon for each crust.
Drizzle your tarts with melted chocolate!
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