Yet another one of my sweet experiments. Can you tell I'm on a blueberry and chocolate kick?
Just make sure to take this cake out of the freezer long enough for the top layer to thaw.
Blueberry & Chocolate Layer Cake
Makes one 7 " cheesecake
Crust:
1/2 cup brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar
Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan.
Chocolate Layer:
1 1/2 cups cashew flour
1/2 cup water
1/8 cup cacao butter, melted
1/8 cup coconut butter, melted
1/4 cup agave nectar or honey
1/4 cup cacao powder
1/4 cup carob
2 tsp vanilla extract
Dash salt
Blend all ingredients in a high speed blender until completely smooth. Pour the chocolate filling over the crust and set in fridge or freezer before putting on second layer.
Blueberry Layer:
2 cups blueberries, thawed
1 med. banana
2 tsp agave nectar
1 tbs lecithin powder
Blend all ingredients in a high speed blender until completely smooth. Pour the blueberry filling over the chocolate layer and freeze until set.
Thaw and serve.
Carmella's Note:
I was too lazy to whip up a chocolate sauce when I first made this. However, on Joz's suggestion I did so with the left-over cake and it was delish.
To make a chocolate sauce, just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder.
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