Blackberry Cake Bars
 
Prep time
Cook time
Total time
 
These Blackberry Cake Bars are super creamy and perfectly sweet.
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the Base
  • ½ cup coconut flour
  • 2 tablespoon golden flax meal
  • ¼ cup rolled oats
  • 1 teaspoon freshly grated ginger
  • ⅛ teaspoon pink himalayan salt
  • 1 tablespoon lime juice
  • 2 tablespoon nut milk
  • 2 tablespoon coconut nectar
  • 1 tablespoon coconut oil
  • For the Middle layer
  • 1 cup frozen blackberries, thawed at room temperature
  • 2 tablespoon coconut nectar
  • 1+ ½ tablespoon chia seeds
  • For the Top layer
  • 1 cup frozen blueberries, thawed at room temperature
  • 1 cup frozen blackberries, thawed at room temperature
  • 1 cup sunflower seeds, soaked 4 hours
  • 3 tablespoon coconut oil, melted
  • 4 tablespoon coconut nectar
  • 1 teaspoon freshly grated ginger
  • juice of a half lemon
  • ½ tablespoon sunflower lecithin
  • ⅛ teaspoon pink himalayan salt
Instructions
  1. For the Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the Middle layer - simply blend the thawed blackberries with some blackberry juice, coconut nectar and chia seeds. Spread the jam over the base and let set in the freezer.
  3. For the Top layer - add all the ingredients (except lecithin) with some berry juice (from the now thawed berries) to a high-speed blender and blend until smooth and silky. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the blackberry jam layer and place in the freezer. Enjoy!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2021/06/15/blackberry-cake-bars/