| Prep Time | 40 minutes |
| Passive Time | 3 hours |
| Servings |
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Ingredients
BASE
- 2 cup oatmeal
- 1/2 cup coconut shredded
- 3/4 cup raisins good quality
- 50 g coconut oil
- 100 g dark chocolate
- 2 Tbsp peanut butter
- 3 Tbsp dates syrup
- 1 Tbsp cocoa powder
FILLING
- 200 g cashews soaked overnight
- 30 g coconut oil melted
- 1/2 - 3/4 cup blueberries fresh or frozen
- 1/2 cup coconut milk
- 2 Tbsp dates syrup
Ingredients
BASE
FILLING
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Instructions
TO MAKE THE BASED
- In a bowl combine your oatmeal, coconut shredded and raisins. Set of aside.
- Pour the coconut oil into the saucepan. Heat until it is warm. Then remove from the heat.
- Add chocolate pieces to the hot coconut oil. Leave for a while, without stirring (3 minutes). Then mix together.
- Add peanut butter, date syrup and cocoa powder. Mix thoroughly.
- Pour the still warm chocolate into a bowl with oatmeal. Mix together.
- Use moistened fingers to press the crust on the bottom of an 8 x 8 inches pan lined with parchment paper. Let it chill.
TO MAKE THE FILLING
- In the bowl of the blender or food processor, combine the cashews, melted coconut oil, blueberries, coconut milk and dates syrup.
- Blend until very smooth, starting on low and gradually increasing to high, about 3 or 4 minutes in a high-speed blender and longer if needed. The filling should be fairly thick.
- Pour the filling into the chilled crust and spread into an even layer.
- Then let cool or chill until firm enough to slice. Lift the cake from the pan and cut into 12 pieces.
Recipe Notes
The cake keeps well, refrigerated airtight, for up to 3 - 4 days.
ENJOY!