Raw berry cake Stracciatella

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Ingredients

Crust:
120 g. raw almonds
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 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 color from blue to purple.
Decoration:
berries- blueberries, blackberries
dairy-free chocolate with coconut sugar, melted (optional)
shredded coconut, for garnish (optional)

Allergens

Almonds
Cacao powder
Dark chocolate
Cashew

One special cake for one little special lady - purple-blue birthday cake Stracciatella. Inspired by the Italian ice cream Stracciatella I decided to add small chocolate bites with a crunchy effect. The color 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 plant-based ingredients. 

 

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 the soaked cashews and put them in the blender. Add coconut milk, coconut oil, maple syrup, and lemon juice. Pulse a few times for 20-30 seconds until the consistency is smooth and creamy. If it is too thick add a few tablespoons of coconut milk to help process. Add chopped dairy-free 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 consistency is smooth and creamy. Add one tablespoon of butterfly pea powder and pulse again. If you want a more intense colour add more powder. Add a few tablespoons of coconut milk, if needed. Pour the second filling over the stracciatella filling and place it in the freezer again. 
6

Garnish with blueberries, blackberries, shredded coconut, and melted dairy-free chocolate.
7

Before ready to serve leave the cake at room temperature for 1 hour or in the refrigerator for 2-3 hours.

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