White Chocolate and Blueberry Cake


For the base

  • 1 cup raw almonds, soaked in warm
  • water for at least 30 minutes
  • ¼ cup pepitas (pumpkin seeds), unsalted
  • 6 fresh dates, pitted, coarsely chopped
  • ¼ cup sesame seeds, unsalted
  • ¼ cup sunflower seeds
  • ½ cup desiccated coconut
  • ⅓ cup tahini, unhulled if possible
  • ¼ cup cacao nibs
  • 1 Tbsp cacao powder
  • 1 Tbsp water

For the white chocolate filling

  • 100g (3½oz) cocoa butter
  • ½ vanilla bean, split lengthwise, seeds scraped
  • 1 cup raw cashew nuts, unsalted
  • ¼ cup maple syrup
  • juice of ½ lemon

For the blueberry filling

  • 100g (3½oz) cocoa butter
  • 1½ cups raw cashew nuts, unsalted
  • 2 punnets (2 pints) fresh blueberries
  • ¼ cup maple syrup
  • juice of 1 lime


For the base

Combine almonds, pepitas and dates in the bowl of a food processor. Process until mixture is well ground.

Add the sunflower and sesame seeds, coconut, tahini, cocao nibs and cocao powder. Pulse and add the water, then grind until the base mixture is well combined.

For the white chocolate filling

Melt cocoa butter in a small saucepan over a low flame. Put vanilla bean and seeds in the pan as the butter melts, to soften the bean. Let it cool.

Combine cashews, maple syrup and lemon juice in the bowl of a food processor or Vita-mix blender. Pulse until nuts are well ground.

Remove the piece of vanilla bean, making sure all seeds are scraped off. Pour melted butter and vanilla seeds into the chocolate mixture and process until smooth and creamy. Remove from blender and set aside.

For the blueberry filling

Melt cocoa butter in a small saucepan over a low flame.

Combine cashews and blueberries in the bowl of a food processor and pulse until nuts are ground and blueberries are well incorporated. Add maple syrup and lime juice, blending well.

Pour melted cocoa butter into mixture and blend until smooth and creamy.

To assemble the cake

Press the base mixture into a 20cm (8 inch) tart pan, preferably one with a removable rim (spring-form).

Pour the white chocolate filling over the base and spread it evenly over the surface, being careful not to blend it into the base. Freeze for 10-15 minutes or until set.

When the white chocolate is set, spread the blueberry filling on top. Freeze until the blueberry topping is set.

Remove the rim of the tart pan (if you are using a spring-form pan) before serving.