Raw Blueberry Coconut Cake
by Abby Cahn Anton

Crust:
1 cup brazil nuts
2 cups walnuts (preferably soaked and dehydrated)
1/4 cup raisins
3 medjool dates
1/8 cup ground golden flax seed
1/8 cup coconut flour
1/4 tsp Sunfire Salt
coconut oil

Filling:
4 cups fresh or frozen blueberries
(can substitute other fruit such as strawberries or cherries)
2 cups coconut butter (I use Artisana brand coconut butter – one 16 oz. jar)
1/4 tsp. Sunfire Salt
1/4 tsp. cardamom
1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods Vanilla Agave Nectar)

Preparation:
If using frozen blueberries, thaw in advance. Melt coconut butter by putting in dehydrator or placing jar in warm water.

In a food processor with the “s” blade, process brazil nuts until medium fine. Add flax, coconut flour and salt and pulse until mixed. Cut dates into small chunks and add along with raisins and pulse until broken up and evenly distributed. Add walnuts. Pulse and then process until it begins to form a ball. Be careful not to process too long or it will be more like nut butter. It should be a little grainy and sticky. Grease the bottom of an 8″ springform pan with coconut oil. Press crust onto bottom of pan. Place in freezer while making filling.

Blend blueberries, salt, cardamom and vanilla on high until smooth. Set aside. Pour melted coconut butter into food processor. Turn food processor on. While processing coconut, slowly pour blueberry mixture from blender into food processor through the feeding tube. When thoroughly blended, remove springform pan from freezer and pour blueberry coconut mixture into cake pan. Chill in refrigerator for several hours until set.

Serves 16 – 24.

Enjoy!