No Bake Blackberry Cake

Takes 120 minutes | Serves 8 |

Ingredients

260 g roasted hazelnuts
1 pinch salt
25 g cacao powder
200 g Medjool dates
1 tbs vanilla extract
325 g blackberry
60 ml water
15 g chia seeds
280 g raw cashews
75 g maple syrup
2 ml lemon juice
40 ml coconut or almond milk
45 g cacao butter
1 Tbsp freeze dried berry powder or rose powder

Steps

Preparation

• Grease a 9 inch flan or tart tin with a removable base. Alternatively, use a greased 20cm square slice tin with baking paper.
• Blend hazelnuts, salt, and cacao in a food processor. Add dates one at a time and vanilla, adjusting texture with dates or cacao as needed. Press into the tin and set in the freezer for 30 minutes.

Chia Jam and Filling

• For the chia jam, cook blackberries and water until softened. Add chia seeds, cook further, then cool. Transfer to a bowl and refrigerate.
• Blend soaked cashews with maple syrup, blackberries, lemon juice, milk, and melted cacao butter until creamy. Combine base, jam, and filling in the tin. Chill for 6+ hours.

To Serve

• Top with fresh or defrosted berries and chocolates before serving. Store in fridge or freezer.