Raw Blueberry Slice

Cough, ahem, raw cake? Yep, I did say raw cake.

Raw food gets overlooked but actually we eat a lot of raw foods, we just don’t go to the trouble of calling them raw - we simply call them food.

Think about it - would you call bread ‘raw toast’?

Obviously we don’t eat some raw foods as they are bad for us, and can cause upset, but we do eat a lot of ‘raw’ food. This raw blueberry slice should be up there with the best of them, because oh boy - it is delicious!

If should know one thing about vegan cooking, in my opinion, it’s that it can involve a lot of soaking cashew nuts overnight. If you’re going to be doing a lot of vegan cooking, you probably should soak a bowl of cashews every night just to be safe. There’s nothing worse than picking up a recipe book ready to spring into action and seeing ‘soak for 8 hours’ as an instruction. It can kill your vibe.

Raw food is a ‘clean’ way to eat too, meaning that there are no additives or preservatives involved in the cooking. The general rule of thumb is that the ‘cleaner’ your food, the more easily it is digested by your gut.

I am going to confuse you a little here as I use cups to measure this out, rather than British oz’s. I would apologise but it really is a lot easier!

You will need:

Topping -

2 Cups of soaked cashew nuts

2 cups of fresh blueberries

1 tsp vanilla essence

1 tbsps Maple syrup

Base -

2 cups of dates

1 cup walnut halves

1 tbsps maple syrup

1 tbsps melted coconut oil

How to make:

Add all of the base ingredients into a food processor and blitz until smooth. Press into a square cake tin or brownie tray. Chill in the fridge for 1 hour.

Mix the cashew nuts in a food processor until fully blended, add the blueberries, syrup and vanilla essence. Pour onto the chilled base and put back in the fridge until firm.

Slice, top and serve. These are great to be frozen too, and keep well, so make a batch and defrost as you like.