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Raw berry cake Stracciatella

Raw berry cake Stracciatella

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50 min. plus time for chilling
8
Оrdinary
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Ingredients

	Crust:
	120 g. raw almons
	15 dates, pitted
	2 tbsp. coconut oil, melted
	2 tbsp. cacao powder
	Stracciatella filling:
	200 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
	80 ml. coconut milk from a can
	3 tbsp. coconut oil, melted
	4 tbsp. maple syrup
	juice from 1/2 lemon, freshly squeezed
	50 g. dark chocolate, chopped (I used dark chocolate with coconut sugar)
	Purple-blue filling:
	120 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
	60 ml. coconut milk from a can
	2 tbsp. coconut oil, melted
	3 tbsp. maple syrup
	1 tbsp. butterfly pea powder
	juice from 1/2 lemon, freshly squeezed - Note! This powder is sensitive to acidic liquids such as lemon or lime by changing colour from blue to purple.
	Decoration:
	berries- blueberries, blackberries
	dark chocolate with coconut sugar, melted (optional)
	desiccated coconut, for garnish (optional)

Allergens

Almonds

Cacao powder

Dark chocolate

Cashew

Raw berry cake Stracciatella

Features

Cuisine

Italian cuisine

One special cake for one little special lady - purple-blue raw berry cake Stracciatella. Inspired by the Italian icecream Stracciatella I decided to add small chocolate bites with a crunchy effect. Colour of the cake was chosen by my little daughter. It was real fun and pleasure while making at home this beautiful and delicious cake.

Of course, with no sugar, no gluten, no dairy. All plantbased ingredients.

Ingredients

Crust:
120 g. raw almons
15 dates, pitted
2 tbsp. coconut oil, melted
2 tbsp. cacao powder
Stracciatella filling:
200 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
80 ml. coconut milk from a can
3 tbsp. coconut oil, melted
4 tbsp. maple syrup
juice from 1/2 lemon, freshly squeezed
50 g. dark chocolate, chopped (I used dark chocolate with coconut sugar)
Purple-blue filling:
120 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
60 ml. coconut milk from a can
2 tbsp. coconut oil, melted
3 tbsp. maple syrup
1 tbsp. butterfly pea powder
juice from 1/2 lemon, freshly squeezed - Note! This powder is sensitive to acidic liquids such as lemon or lime by changing colour from blue to purple.
Decoration:
berries- blueberries, blackberries
dark chocolate with coconut sugar, melted (optional)
desiccated coconut, for garnish (optional)

Steps

1	Line a 20 sm. springform pan with parchment paper.
2	Blend raw almonds in a food processor or a blender and set aside. Put in the blender dates and coconut oil and pulse until all comes together into a ball.
3	Mix together blended almonds, date paste and cacao powder. Press the dough to the bottom of the pan.
4	Rinse with clean water soaked cashew and put in the blender. Add coconut milk, coconut oil, maple syrup and lemon juice. Pulse a few times for a 20-30 seconds until consistancy is smooth and creamy. If it is too thick add a few tablespoons of coconut milk to help process. Add chopped dark chocolate and mix well. Pour the filling over the crust. Place in the freezer while making the second filling.
5	For the purple-blue filling mix all ingredients in the blender and process a few times until consistancy is smooth and creamy. Add one tablespoon of butterfly pea powder and pulse again. If you want more intense colour add more powder. Add a few tablespoons of coconut milk, if needed. Pour second filling over the stracciatella filling and place in the freezer again.
6	Garnish with blueberries, blackberries, desiccated coconut and melted dark chocolate.
7	Before ready to serve leave cake at room temperature for 1 hour or in the refrigerator for 2-3 hours.