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!
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!
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!).
- 1 cup unsweetened shredded coconut
- 1 cup raw walnuts
- 1/4 raw cacao powder
- 2 tbs. coconut oil
- 1 tbs. raw honey (or rice malt syrup)
- 2 cups raw cashews (soaked overnight, if you don't it will still work, just won't be as smooth!)
- 1 cup coconut milk
- 1 cup blueberries (fresh or thawed frozen)
- 1/3 cup coconut oil
- 1 tbs. raw honey
- 1 tsp. 100% vanilla extract
- 1 cup fresh blueberries
- 3/4 cup raw cashews crushed
- 1 tbs. coconut sugar
- 1 tbs. ghee or coconut oil
- 1/2 a batch of paleo chocolate (link to recipe in blog post!)
- Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
- Start with the base
- In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.
- Add the coconut oil and raw honey and whiz until it becomes a choc butter.
- Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
- Place in to the freezer.
- Now for the filling
- 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.
- Whiz until completely smooth, this will take around 5 minutes.
- Take the base out of the freezer and pour the filling on top of the base.
- 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.
- Take the cake out of the freezer and let sit for 10 minutes.
- 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.
- Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool.
- 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).
- Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate!
- Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.