the merrymaker sisters_paleo choc blueberry cake

Paleo Choc Blueberry Cake (it’s epic!).


Paleo choc blueberry cake… officially our new favourite sweet treat! Even though we say this every second week… this time it’s for real! 

Please tell us you’ve been enjoying fresh blueberries?! They’re in season here in Australia and they’re super sweet and juicy! We just couldn’t resist the temptation to create a new blueberry paleo sweet treat recipe!

It’s Paleo Choc Blueberry Cake and it’s EPIC! The toppings make it look extra fancy and delish but if you’re short on time (or can’t be bothered) just make the cake and enjoy!

If you like this cake you’d probably like our delicious choc raspberry ganache cake, paleo brownies and good fat cake. All these recipes are included in our hard copy book and eBook: Make it Merry!! That’s right… all our BEST merrymaker recipes in real life… in a book! YAY!

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We’d like to thank the amazing Australian Blueberries team for providing us with delicious and nutritious blueberries and supporting the recipe development for this epic cake!

Always merrymaking,

Emma + Carla 

p.s here’s the recipe for our paleo chocolate (we drizzled this on top of the cake, again optional but super special and delish!).

paleo choc blueberry cake

paleo choc blueberry cake
Serves 12
Print
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Prep Time
2 hr 30 min
Total Time
2 hr 30 min
Stuff you need
For the base
  1. 1 cup unsweetened shredded coconut
  2. 1 cup raw walnuts
  3. 1/4 raw cacao powder
  4. 2 tbs. coconut oil
  5. 1 tbs. raw honey (or rice malt syrup)
For the filling
  1. 2 cups raw cashews (soaked overnight, if you don't it will still work, just won't be as smooth!)
  2. 1 cup coconut milk
  3. 1 cup blueberries (fresh or thawed frozen)
  4. 1/3 cup coconut oil
  5. 1 tbs. raw honey
  6. 1 tsp. 100% vanilla extract
For the toppings
  1. 1 cup fresh blueberries
  2. 3/4 cup raw cashews crushed
  3. 1 tbs. coconut sugar
  4. 1 tbs. ghee or coconut oil
  5. 1/2 a batch of paleo chocolate (link to recipe in blog post!)
Now what
  1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
  2. Start with the base
  3. In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.
  4. Add the coconut oil and raw honey and whiz until it becomes a choc butter.
  5. Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
  6. Place in to the freezer.
  7. Now for the filling
  8. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.
  9. Whiz until completely smooth, this will take around 5 minutes.
  10. Take the base out of the freezer and pour the filling on top of the base.
  11. Shake the tin to even out the top and place the cake in to the freezer for around 1 1/2 hours or until set.
  12. Take the cake out of the freezer and let sit for 10 minutes.
  13. Meanwhile, time for the toppings! You'll need to make a 1/2 batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.
  14. Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool.
  15. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
  16. Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate!
  17. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.
The Merrymaker Sisters | Easy Healthy Recipes http://www.themerrymakersisters.com/
 We’d like to say a huge thanks to Australian Blueberries for supporting our #merrymakersDoNYC adventure and mention that this is a sponsored post. We feel so privileged to be able to work with great organistaions like Australian Blueberries.  

Comments 26

  1. Nicole

    Hi! I don’t have a Vitamix, just a regular blender – do you think that’d do the job needed for this recipe?
    Thanks πŸ™‚

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      Emma & Carla

      Hi Dani! You can make this well ahead of time and keep it in the freezer! It will completely freeze (make sure it’s covered) so you’ll need to thaw it out the morning of your party/gathering. For example, we’ll make a cake, freeze it, then take it out to thaw out completely for around 3 hours and then pop it back in the fridge until read to cut! πŸ™‚ Hope this helps! πŸ™‚

      1. Dani

        This is perfect, thank you so much! I’ve got the cake made and will make the toppings once I’ve taken the cake out to thaw. So far, it’s tasting delicious (sampling along the way). Thank you again!

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  4. Fiona

    Hi love this recipe am going to try it out at the weekend. I was just wondering for the base it says a 1/4 of raw cacao powder. Is this a quarter cup? or tsbp?

    Thanks Emma & Carla πŸ™‚

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      Emma & Carla

      Hi Fiona!

      Yay for trying out the recipe! That’s a 1/4 cup of raw cacao! We will fix that in the recipe! Thanks for brining it to our attention! <3 <3 Let us know how it goes! e + c

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  6. Rosie

    This looks delicious, would like to try and make it, but Cashews don’t agree me with me ? What other nuts could be used as an alternative ? Thankyou ☺

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  7. Kea

    Just made this today, used raspberries since it’s what I had. I left them frozen, it was fine in the blendtec.
    Used maple syrup in the cake part instead of honey(out of pure laziness, it was already beside the blender from coffee).
    It was fantastic, approved by our house low sweet tolerance as well as a friend with an ordinary palette.
    Thanks for the recipe, it was great! Absolutely love the crust!

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  8. Nicole Popova

    Hi girls! This is the first recipe of yours that I stumble upon but I love this idea very much. I want to make it for a special occasion in a few weeks and wanted to ask how much in advance can I make it? I read in some of the comments above you said “well” but is two weeks too much? Secondly, I want to make it a two tier piece, would that be possible? I want to have the upper tier with raspberries and smaller and put it on top of the bigger blueberry one but I don’t know if this cake can hold the weight of an upper tier… Do you think it is dense enough or it will get squished?

    Thanks for the tips!
    Cheers, Nicole

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      Emma & Carla

      Hi Nicole! We think the two tier would work really well! Just make sure the top isn’t heavier than the bottom. Wow this sounds so amazing! Make sure you send us a picture on Instagram or Facebook!

      Fresh is still best but you could make it a week before! Otherwise we’d recommend making 1-2 days before if you can. If you need to make it in advance make sure you cover it really well, in an airtight container so it doesn’t get that ‘freezer taste’. Then just make sure you pull it out of the freezer so it has time to defrost a little when you eat! We generally get it out about 3 hours before, depending on how frozen and the weather situation… might leave on bench for 1/2-1hr then put it in the fridge.

      Hope this has all helped! xxx YAY!

      1. Nicole Popova

        Hi girls! Thanks for the encouragements, I will try to make it double tier and see how it goes. Fingers crossed! As for the making ahead…I guess I will have to do it amongst the other things for the Easter feast πŸ˜€

        xx

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