Bilberry raw cake with licorice
Sweet recipes
Indulge in a guilt-free dessert with our Bilberry Raw Cake featuring a hint of licorice! With an oat crust, creamy cashew filling, and a burst of bilberry flavor, this vegan and gluten-free cake is a deliciously healthy treat.
Recipe: Saara Kiuru
Photo: Natural Nordic
Crockery: ArtSara
Ingredients
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- 90g oats
- 30g mulberries
- 30g raisins
- a pinch of rose salt
- 1 tbsp coconut oil
- 1 tbsp licorice root powder
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- 130g cashews
- 70g oats
- 2 tbsp granulated sugar
- 3 tbsp coconut oil
- 1 drop Young Living cardamom essential oil
- 2 tbsp Natural Nordic bilberry powder
(or 2 tbsp Natural Nordic ORGANIC bilberry powder)
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- oat or coconut cream, bilberry powder, and bilberries
Directions
- For the crust: using a food processor or blender, chop all the ingredients, excluding the licorice root powder.
- Evenly press the blended mixture onto the bottom of a 17 cm diameter springform pan.
- Sprinkle licorice root powder over the base.
- Prepare the filling by soaking the cashews and oats in separate dishes, either for a minimum of 4 hours or preferably overnight.
- After soaking, drain the cashews and pat them completely dry.
- Combine all the filling ingredients in the food processor or blender.
- Pour the blended filling over the previously prepared base.
- Place the cake in the refrigerator, allowing it to cool and set for a few hours.
- Once the cake has set, decorate the top with strips made of oat or coconut cream and fresh bilberries.
- If desired, sprinkle Natural Nordic bilberry powder for added decoration and flavor.