Blackberry Cream Cake

blackberry raw health cake

I’ve been terrible at growing anything in the garden this year. Having spent much of the summer in France, it meant not only did I not get chance to plant things, the seeds I did sow didn’t get looked after as well as they should. Fortunately I can always rely on my little herb garden and fresh, wild berries to do their own thing.

The blackberries in my garden and along the lane have gone crazy this year. With tons to add to jams and juices I decided to use today’s crop to make a little Sunday afternoon dessert.

blackberry raw cake


200g dried chopped dates

75g almonds

75g brazil nuts

3 tbsp melted coconut oil

For the top

200g cashews (soaked in water for 1-2 hours)

1 tin (400ml) coconut milk

150g blackberries

2 tbsp honey or maple syrup

3 tbsp melted coconut oil


Blitz the base ingredients together until they resemble a breadcrumb texture and press into a flapjack tin lined with greaseproof paper. Place in the freezer

Blitz the topping ingredients together to form a blackberry cashew cream. The more powerful your processor the creamier and smoother your topping will be. I’m using a ninja blender to create a super smooth, creamy consistency

Pour the topping onto the frozen cake base and place back in the freezer to set (approx 1-2hours)

Remove from freezer and allow to thaw a couple of hours before serving

Decorate with a fresh blackberry and rose petals

2 thoughts on “Blackberry Cream Cake

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