Over the past few days, while being the little busy bee that I usually am, I pondered (a lot) on what treat to give you for Easter. Truffles I thought. They’re everyone’s favorites for sure! But you already know how to make truffles. Chocolate is a winner, I said to myself! But you already know how to make chocolate too. You even know how to make green chocolate! You’re already too clever and I realised I must come up with something rrreeeally special to dazzle you.
SO. Have you ever seen a purple crust on a cake before? On a raw, healthy cake, that is. Without artificial colourings and no funky business. With just a touch of blueberry magic.
This delicate good looking cake turned out even more impressive than I was imagining. Yes, for sure I was expecting it to be yummy, but it’s beyond just yum. It’s light, it’s silky, it’s creamy. It begs to be enjoyed slowly. Savoured. With each bite.
The filling is made with young coconut meat and that makes it insanely smooth and addictive. The crust is completely nut free (the entire cake is actually nut free!). But just because it does not have any nuts, or seeds, it doesn’t mean it’s a soft, purple coloured thing that I’m trying to pass as a crust. Nope. It’s firm, as it’s supposed to be, yet it’s also utterly creamy. What devilish combination in just one small cake!
Before I move onto the recipe, allow me to share some really really exciting news! I am in Top 30 Food & Wellbeing Voices of 2014!!! I am beyond stocked! Overwhelmed to be honest. First, because I am so new to blogging that I did not even know about the competition. And second, most important (!), that YOU nominated me! YOU brought my little blog in front of them cool judges and made it possible for me to be in this exciting game. I won’t even try to deny it, I would LOOOOVE to win the competition. Although I’m trying to be cool and not get my hopes high, I find myself daydreaming of winning it. What if…? But truth be told, even if I don’t, I am immensely grateful and happy to be in this Top 30. THANKYOUTHANKYOUTHANKYOU. THANK. YOU.
Now onto the recipe. Enjoy! xx
- 3 really full TBSP coconut butter
- 2 flat TBSP mashed blueberries
- meat of 1 young coconut (about 1 cup)
- zest and juice of 1 lime
- 2 TBSP raw honey or maple syrup (or 3 TBSP if you prefer it sweeter)
- 2 TBSP coconut oil
- chia seeds
- edible flowers – no need to be fancy: go for rosemary flowers, basil flowers or dry lavender buds
- Line your cake dish with cling film.
- Mix the ingredients for the crust in a bowl. They can easily be mixed with a spoon.
- Press the crust in the cake dish and form your crust. It will be soft at this stage, but it firms up well in the fridge.
- Pop the cake pan in the fridge.
- Add the ingredients for the filling to a blender and whiz up for few seconds, until it becomes smooth and silky. Taste at this point to see if it’s sweet enough for you.
- Scoop the filling into the cake pan. Depending on how much coconut meat your coconut has, you might have an extra spoon or two of filling left, but I’m pretty sure you know what to do with that.
- Pop the cake in the fridge to firm up.
- Serve with chia seeds and edible flowers.
- I have received so many questions related to the crust. IT IS unusual, I know. But trust me, it works! And ingredients are enough for a small 9-10cm cake. I used just coconut butter and blueberries, no other ingredients that I’m keeping a secret.
- Coconut butter v. coconut oil – yes, they are 2 different things. Think peanut butter v. peanut oil, same thing, one is liquid at room temp and one is solid. Unlike coconut oil, coconut butter also contains the meat of the coconut, and while sometimes they can be substituted for one another, this crust will not work with coconut oil.
- You can make your own coconut butter! Get yourself some raw coconut shreds and blitz them in a high powered blender for few minutes, until they release their oils and turn into smooth cream. I mean, butter.
- Yes, if you cannot find raw coconut shreds, it also works well with desiccated coconut.
- If you want to make a larger cake (like a 19-20cm one), triple or quadruple the ingredients.