Raw Blueberry Chocolate Cake

Remember last week when we talked about the Raw Food Movement?  Well, I have found another excellent recipe for Raw Blueberry Chocolate Cake (actually, it looks more like pie!) from one of the referenced sites:  Raw Power Australia

Notice the way many of the items are processed — still keeping the “raw” distinction.

Here is the recipe she sent me from her email list:

Raw Blueberry Chocolate Cake

Recipe Type: Desset
Author: Michelle Ovens, Raw Power Australia
Serves: 8 generous portions
Ingredients
  • Pastry: 1 cup oat grouts
  • 1 cup almonds (dry)
  • 1 cup dried apricots, soaked in water for 4 hours
  • Filling: 2 cups cashews dry
  • 2 -3 cups fresh blueberries
  • 3 tablespoons raw dark agave nectar
  • 3 tablespoons raw chocolate powder made from crushed cacao beans or nibs
Instructions
  1. To make the pastry: Grind the almonds and oat grouts into a fine flour using a coffee mill or a Vita Mix or Vitacrush dry jug.
  2. Transfer to a food processor saving about 1 tablespoon for rolling out the pastry. Switch on the processor and drop the apricots down the chute. As the apricots become blended, a dough like consistency should form. If it doesn’t, add some soaked apricot water. Once the mixture forms a ball, switch the machine off and remove the dough.
  3. Place some of the saved flour onto a chopping board. Put the dough on this and then add more flour onto the dough. Start to flatten and roll the pastry as you would any other pastry. Make it wide enough to add to an eight inch (20cm) tart dish. One rolled, line your tart dish with cling film (though I prefer to use baking paper) and place the pastry on top of that. Press the pastry into the dish and cut the edges off.
  4. Place the tart in a dehydrator for 2 hours. The pastry will harden slightly. Carefully remove the pastry from the dish by turning it upside down. Remove the cling film/baking paper. Put the formed shell back on a dehydrator tray and dehydrate for 2 more hours. Removing it from the dish like this enables more warm air to reach the underside of the pastry and crisps it up.
  5. When the pastry shell is ready, remove it from the dehydrator and put it to one side.
  6. To make the filling: Remove the remaining ingredients, except one cup of blueberries to a Vita Mix or high powdered blender. Blend all the ingredients until the cashews are completely broken down and the mixture is smooth.
  7. Pour this mix into your pastry and spread it to the edges. Place the remaining blueberries on top. Put this into a freezer for at least one hour before serving.
  8. This keeps for many weeks in a freezer: just defrost it for half an hour before cutting and serving.

 

Sounds incredibly yummy!  Of course, living near the Rocky Mountains, I would use huckleberries rather than blueberries — but then you could probably use all kinds of different fruits or berries to make this dessert.

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