The summer abundance of wild berries deserves to be used in every possible way. Raw wild berry cake is just one way. Prepared in an instant, without cooking, and then well chilled, it will make you feel as if the world has stopped. 
Raw forest fruit cake by Zelenarium.com
The summer abundance of wild berries deserves to be used in every possible way. Raw wild berry cake is just one way. Prepared in an instant, without cooking, and then well chilled, it will make you feel as if the world has stopped.
Gluten-free, dairy-free, egg-free, sugar-free, made with nuts and seeds and honey as a sweetener. This raw cake is not cooked or baked, but simply mixed. Enjoy fresh ingredients that preserve their nutritional value.
Walnuts, sunflower seeds, and cashews become more easily digestible and significantly more nutritious when soaked in salt water. Blueberries are an excellent source of antioxidants, I certainly don't need to say much about honey instead of sugar and other sweeteners, and coconut oil helps with weight loss and better brain function.
INGREDIENTS FOR THE SUBSTRATE:
80 G WALNUTS (PREVIOUSLY SOAKED FOR 4 HOURS IN WATER WITH A Pinch of SALT)
50 G SUNFLOWER SEEDS (PREVIOUSLY SOAKED FOR 4 HOURS IN WATER WITH A Pinch of SALT)
80 G COCONUT FLOUR
A Pinch of Salt
1 TSP HONEY
1 TSP COCOA POWDER
INGREDIENTS FOR THE CREAM:
200 G CASHEW NUTS (PREVIOUSLY SOAKED FOR 2 HOURS IN WATER WITH A Pinch of SALT)
JUICE OF 3 LEMONS
80 G HONEY
130 G COCONUT OIL
INGREDIENTS FOR THE DRESSING:
100 G BLUEBERRIES
2 TBS HONEY
3 TBS COCONUT OIL
SUBSTRATE PREPARATION:
Blend the walnuts and sunflower seeds in a food processor, then add the rest of the ingredients for the base, until you get a sticky mixture.
Line a square cake pan with baking paper so that you can easily remove the cake from the pan later.
Spread the base mixture evenly over the mold and press well. Place in the freezer while you make the cream and topping.
PREPARATION OF THE CREAM:
Put the coconut oil, honey, and lemon juice in a blender, then add the cashews. Blend everything together until smooth.
Pour the cream over the base and begin preparing the topping.
PREPARING THE DRESSING:
Place all the ingredients for the topping in a clean blender and blend for a few seconds until combined. Pour over the cream and use a knife or fork to spread the cream and press it in slightly. Place in the freezer until ready to serve.
Before serving, let the cake rest for about 30 minutes. Be sure to serve it cold, as this will bring out the best of its flavors.
