Raw Lavender and Blueberry Bliss Cake
It might sound kooky to add lavender to your food but it’s actually a relative to the beloved and fragrant rosemary. In herbal medicine lavender is used as a gentle anxiolytic, antidepressant and even helps to relieve insomnia.
Serves 12
NOTE: This recipe requires overnight soaking of nuts in preparation.
You will need: A 20cm cake tin with removable base and a food processor.
Base:
- 2 cups rolled oats
- 1 cup desiccated/shredded coconut
- 6 medjool dates, roughly chopped
- A pinch of salt
- 1 tsp vanilla extract
- 2 heaped Tbls coconut oil
Filling:
- 1½ cups cashews, soaked overnight
- 1½ cups shredded coconut, soaked overnight
- 1/2 cup nut milk
- ½ cup raw honey
- 1/4 cup coconut oil
- 1- 1 ½ Tbls organic dried lavender (I just pick my from the garden…of the local church. Ma bad)!
- 1 tsp vanilla extract
- A pinch of salt
- 2 Tbls psyllium husk -this is the binder of the cake and therefore very important.
- 1 cup frozen blueberries, thawed
- ¼ cup water
To serve: Extra blueberries, coconut shavings and lavender flowers – Optional
Preparation
Base:
1. Line the cake tin with baking paper. Trust me, this will make your life A LOT easier later on!
2. Process all base ingredients together until evenly combined. Firmly press the mix into the base of your cake tin and set aside to prepare the filling.
Filling:
3. In the food processor add the cashews, coconut meat, milk, honey, coconut oil, lavender, salt, vanilla essence and psyllium husk and blend until smooth. Transfer to a large mixing bowl.
4. In the food processor, blend the blueberries and water and stir through the rest of the filling. Pour the filling over the prepared base of the cake and set in the freezer for a minimum of 2 hours.
5. When you are ready to serve, remove from the freezer to soften a little before cutting and remove from tin. If you are feeling a little fancy you can decorate your cake with fresh blueberries, coconut shavings and lavender flowers. Serve alone or with a dollop of cream or a drizzle of coconut cream.
Photography by Yasemin Erdodu