Wild Blueberry Blue Tea Cake
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • Base
  • 1 cup shredded coconut
  • 1 cup soft dates
  • 2 tablespoon carob or cacao powder
  • pinch salt
  • 1 tablespoon water if needed
  • Jam layer
  • 1 cup frozen wild blueberries, thawed at room temperature
  • ½ cup blueberry juice, from the now thawed berries
  • 2 tablespoon coconut sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • juice and zest of a ½ lemon
  • 2 tablespoon psyllium husk
  • Cashew layer
  • 1+1/2 cup cashew, soaked overnight
  • ⅓ cup thick coconut milk, chilled
  • 1 heaping tablespoon coconut oil
  • 2 tablespoon coconut nectar
  • ½ cup butterfly pea tea, at room temperature
  • seeds of a half vanilla bean
  • 2 tablespoon psyllium husk
  • Bliss balls
  • ¾ cup shredded coconut
  • ¼ cup hulled hemp hearts
  • 1 cup soft dates
  • 2 tablespoon maca powder
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 1 tablespoon water if needed
  1. Soak your cashews for about 4 hours or overnight.
  2. Base - In a food processor combine your dates, shredded coconut, carob powder and salt (add a tablespoon water if needed). Process until crumbly and sticky. Press into the base of lined 6-inch cake tin and set aside.
  3. For the jam filling - simply blend the thawed wild blueberries with some blueberry juice (from the now thawed blueberries) coconut sugar, cinnamon, lemon juice and zest until it becomes smooth. Add two tablespoon psyllium husk and pulse together. Let sit on the countertop for about 20 minutes. Do a taste test to make sure the thickness and flavor is to your liking. Spread the jam over the base and let set in the freezer.
  4. Cashew layer - combine all filling ingredients (except psyllium husk) in a high-speed blender, pulse a few times to break down and then blend until smooth and creamy. Add two tablespoon psyllium husk and pulse together. Pour filling evenly over your jam layer and freeze for about 2-3 hours until set.
  5. Bliss Balls - To make the balls simply blitz (in a food processor) all the ingredients together until well combined. Wet your hands a little bit and roll spoonful of the dough into little balls.
* Keeps well in the refrigerator or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw before serving. Enjoy♡
** These layers are not in particular order. Next time instead of jam layer on the bottom, I top the base with half of the cashew layer then followed with the jam over it and topped with the remaining cashew layer, I think. Feel free to play around with the layers, decorate if desired or add toppings of choice.

Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2019/05/28/wild-blueberry-blue-tea-cake/