From frills and flounces to romantic florals, it’s no secret that we love the sweet things in life here at Auguste. Sharing that sentiment, the Barcelona-native behind Dates & Avocados Lore Salas expresses her love of all things sweet through her delicious and nutritious desserts. If baking isn’t your idea of a good time, then this one might be more in your favour – Lore’s recipe for a white chocolate and blueberry cake steers clear of the oven for a raw result that’s destined to impress. Enjoy, sweethearts.
(For 1x 14 cm Square Cake.)
INGREDIENTS FOR THE BASE:
1 cup macadamia nuts 1/2 cup shredded coconut 1/4 cup dates, pitted and chopped 1/8 tsp pure vanilla extract 1/8 tsp pink Himalayan salt
INGREDIENTS FOR THE WHITE CHOCOLATE CREAM:
2 cups cashews, soaked for 6 hours 3/4 cup coconut milk (I used Broken Head Company) 3 Tbsp + 1 tsp raw honey 1 tsp lemon juice 1 vanilla bean, seeded 1/2 cup raw cacao butter, melted 1/4 tsp pink Himalayan salt
INGREDIENTS TO DECORATE THE CAKE:
1 cup fresh blueberries 4-5 fresh figs Edible flowers (optional)
To make the base process the macadamia nuts into small pieces. They become butter very easily so make sure you don’t over blend them.
Add shredded coconut, salt and vanilla and pulse a few times until incorporated.
Finally add the chopped dates and blend again until you get a sticky dough.
Press the mixture into a square mold using the back of a spoon until it’s firm and even. Refrigerate while preparing the filling.
To prepare the white chocolate cream, rinse and drain the cashews and blend them with the coconut milk, lemon juice, honey, vanilla, and salt.
Once you get a smooth consistency stream the cacao butter until well combined (make sure the cacao butter is at room temperature)
Pour the filling over the base, cover, and freeze for at least 3 hours until firm.
Save some of the white chocolate cream to decorate the top of the cake. You can add 1 tbsp of blueberries to it and blend again to get a purple color. Refrigerate until ready to use.
Remove the cake from freezer and place in the refrigerator at least 1 hour before serving.
Unmold and place the reserved filling into a pastry bag fitted with a closed star tip.
Pipe a small portion of the cake and garnish the rest with fresh blueberries, figs, and edible flowers (if desired). You can use any other available seasonal fruit.