Tag Archive: whipped cream


Hello everyone,

It has been a while since I have had time to post a new recipe here. So here goes! A pretty simple but delicious recipe for your delight. It may seem to be long and complicated, but it really is easy to do despite the many layers!

Ingredients:

Base:

1 1/2 cup desiccated coconut
1/2 cup cashews (or any other nuts, or more coconut)
1/2 tsp vanilla extract
1 cup soft dates

Coconut cream:

4 tins of full-fat coconut milk
1-2 tsp vanilla
2-3 tbsp agave/maple (or any other sweetener)

Blueberry jam:

150g blueberries
2-3 tbsp chia seeds
1 tbsp agave

Fillings:

1 mango (or any other soft fruit, like banana, or kiwi)
50-100g blueberries

Process:

This is fairly simple. Add the dry base ingredients to the food processor and let it work until it is quite floury consistency. Then add the vanilla and dates until it all sticks together. Alternatively, if you do not have a food processor, blend dry stuff to flour, blend dates and vanilla with little water to a thick puree and mix them together in a bowl. Or mince dates in a mincer and mix together again. Press flat to the cake tin. Line with baking parchment prior to that, to make it easier to get the cake out afterwards.

For the jam, blend the blueberries with a little agave to a puree and mix in the chia seeds. They will start to set already in 10 minutes, so keep an eye on them to see about the consistency, whether they need more seeds or water.

Scoop out the thick white part of the coconut milk tins into a separate bowl. Try to get as little of the water as you can. Add the vanilla and sweetener and whip it all together. It should be really creamy and remind much of whipped cream. Add vanilla/sweetener to taste if needs adjustment. Do not under any circumstances use a blender for the mixing – the coconut will then separate and trust me, it is not easy to try and save it by turning it into a completely different dish.

Slice the mango to about 2-3mm thick slices. Arrange them on top of the base to cover the layer more or less. Add a layer of the coconut cream to fill in all the gaps and have a bit on top of the mango. Add another layer of the mango and top with nearly all the coconut cream. It should add a decent centimeter at least if not more. Leave a few scoops for decoration on top.

The jam should be of a relatively thick consistency by now and you should be able to spread it evenly on top of the coconut cream.

And all that is left to do is decorate! Put the rest of the coconut cream in a piping bag and set about doing whatever shapes you fancy! I made this cake as a birthday cake, so wrote the name in the middle and did the circle around, which I then also topped with more blueberries. But let your creativity fly and have fun. Here is the cake I made:

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It was quite well received an definitely up on my list of favourites.

Enjoy! More to come soon

Eli x

Raw blueberry tarts

Hello, my dearies,

Today I would like to share a recipe with yous that is just so delicious, I would go as cheesy as to call it yummalicious!

In my childhood I liked a lot something I guess you would call meringue cupcake in English, and the ones we had in Estonia often had a piece of banana in the middle on the biscuit layer. And ever since I have enjoyed so much having a piece of fresh fruit in the middle of my cakes πŸ™‚

I have been keeping a keen eye on Amy’s blogΒ and she has been using a lot of this base recipe which I tried out here as well, not exactly the same ratio, but ingredient-wise. My friends whom I was making them for can vouch for the deliciousness! πŸ™‚ So!

Ingredients:

4o0g dates (soaked)
2 cups coconut (desiccated)
2/3 cup flax seeds
2/3 cup buckwheat flour (raw soaked, dehydrated, ground buckwheat)
pinch of salt (optional)
3 bananas
400 g blueberries
1/2 cup coconut oil
1 1/2 cup soaked cashews
blueberry flour (optional)
agave nectar/coconut sugar

For the base grind the coconut, flax and buckwheat into a flour and put into a bowl. Blend about half the dates and one banana into a thick paste, add water if needbe. Once blended, mix it with the flour and put it in your cake tin or cupcake holders as the base.

This is also optional but I think really gives something extra to it – slice a banana and put the pieces on the base.

Blend 350g of the blueberries with another banana and the rest of the dates. Once blended, add 1/4 cup melted coconut oil. That is the filling which you can then put onto the base layer.

On some of the cupcakes on the photo underneath you can see I made a topping as well. That was basically a blueberry whipped cream. For that blend the soft cashews with any sweetener of your choice, I used coconut sugar, but agave works the same say, and the rest of the blueberries. I also added some more blueberry flour to get the distinction of colours between the filling and frosting. Once all smooth, pipe or just smooth on top of the filling and put it all to the freezer for 30min-1hour and serve immediately! Or if too frozen, let it melt for 10 minutes beforehand. πŸ™‚

Perfect to share with awesome friends of guests, as it’s fairly quick to make!

Hope you’ll give it a try and will enjoy it as much as I did!

Until next time!

Eli x

bluberrycake blueberrycake