Paleo Raw Choc Blueberry Cake

Paleo shock blueberry cake ... officially our new favorite treat! Even if we say this every two weeks ... this time it's for real!
Please tell us you've been enjoying fresh blueberries! They are in season here in Australia and they are super sweet and juicy! We could not resist the temptation to create a new paleo blueberry sweet treat recipe!
It is Paleo Shock Blueberry cake and it is epic! Extra toppings make it seem fancy and a delight, but if you are short on time (or can not be bothered) just make the cake and enjoy!

Stuff you need

Prep Time : 2 hr 30 min
Serves 12
For the base

• 2 tbs. coconut oil
• 1 cup unsweetened shredded coconut
• 1 tbs. raw honey (or rice malt syrup)
• 1 cup raw walnuts
• 1/4 raw cacao powder

For the filling

• 2 cups raw cashews (soaked overnight, if you don’t it will still work, just won’t be as smooth!)
• 1 tbs. raw honey
• 1 cup coconut milk
• 1 tsp. 100% vanilla extract
• 1 cup blueberries (fresh or thawed frozen)
• 1/3 cup coconut oil

For the toppings

• 3/4 cup raw cashews crushed
• 1 tbs. coconut sugar
• 1 cup fresh blueberries
• 1/2 a batch of paleo chocolate
• 1 tbs. ghee or coconut oil

Now what

1. Line the bottom of a 20cm spring form cake pan with parchment paper and grease the sides with a little coconut oil.
2. Start with the base
3. In a food processor (we use our Vitamix), place the nuts, coconut and raw cocoa powder. Whiz these ingredients until a fine meal forms.
4. Add coconut oil and raw honey and whiz until it becomes a butter shock.
5. Once everything is combined, press the base in the cake pan, making sure you press evenly, covering the entire base.
6. Place in the freezer.
7. Now, for the filling
8. Drain and rinse cashews and place in food processor with coconut milk, blueberries, coconut oil, raw honey and vanilla extract.
9. Whiz until completely smooth, which will take about 5 minutes.
10. Take the base of the freezer and pour the filling on top of the base.
11. Shake the box to equalize the top and place the cake in the freezer for about 1 1/2 hours or until.
12. Take the cake out of the freezer and let stand for 10 minutes.
13. Meanwhile, the time for the toppings! You will need to make a batch of chocolate paleo 1/2 Place the chopped cashews, coconut sugar and ghee in a medium saucepan over medium heat.
14. Stir continuously until ghee is melted and caramelized cashews have. Transfer them to a plate and let cool.
15. Rub the outside of the cake tin with a hot cloth and release the form of spring slowly (you may need to run a knife around the edge).
16. Top the cake with fresh blueberries, caramelized cashews and top paleo chocolate!
17. Cut them into slices aid of a hot knife and store leftovers in an airtight container in the refrigerator or freezer.