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RECIPE: Chocolate Blueberry Cream Cake

It appears that the season of splendor may finally be making its full appearance here in Ontario, after a spring of cold weather, grey skies, and much rain. A reason for celebration, I'd say. with a chocolate blueberry cheese cake.
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Chocolate Blueberry Cream Cake

Oh yes, summer, you sneaky little sphinx. It appears that the season of splendor may finally be making its full appearance here in Ontario, after a spring of cold weather, grey skies, and much rain. A reason for celebration, I'd say! This weekend also marked the day that we toast the birth of my big sister Steph! Happy Birthday beautiful!

So I thought, what better way to honour both occasions, than with a cool, creamy, chocolate cake. I whipped up this raw round of richness knowing that I wouldn't get to share it with Stephanie as she does live up in our nation's capital, but I did have the closest person possible when it comes to taste testers, as my mother was in town for a visit with me on Saturday. She and I had an action packed day of fun in the sun, that included a morning at Evergreen Brickworks, a viewing of the new flick Man of Steel (the original Superman movie was the first I ever experienced at the Drive In back when I was a wee babe), and a BBQ on my balcony to cap off the day.

And for dessert? THIS:

Ingredients

For the crust

• 1/2 C almonds

• ½ C walnuts

• 1 cup dates

• ¼ C shredded coconut

• pinch sea salt

For the filling

• 2 ripe bananas

• 1 ripe avocado

• 3 T agave

• ¼ C raw cacao

• 1/2 t vanilla

• 1 t cinnamon

• 2 T coconut oil

• pinch salt

• 1 ½ C blueberries

HOW TO

  • In a food processor, process the almonds, walnuts, dates and salt until the mixture starts to stick together. Add in coconut and pulse to combine.
  • Press crust mixture firmly into the base of a spring-form cake pan. Top with 1 C of the blueberries.
  • Using the food processor again (no need to rinse!), process the bananas, avocado, agave, vanilla, coconut oil, and salt until very smooth.
  • Pour filling over the blueberries and crust, smoothing with the back of a spoon. Freeze to set (at least 2 hours, I like to freeze overnight.
  • When ready to serve, release cake from pan, top with leftover blueberries, and slice.