Triple Berry Cake

My dear friend Heather invited me to a women's retreat this weekend and for the occasion I wanted to make something really special to share with the other women. I've made this cake in the past but didn't remember to take photos before devouring it, so this time I made sure to get pics to post with the recipe that I got from Raw Goddess Heathy. I'm pleased to report that everyone I heard comment on it was wowed at it's delicious flavor and texture but also in awe that it was actually raw!


Triple Berry Cake

This cake is a berry inspired version of Café Gratitude’s mud pie – same concept, but with different flavours.

Crust:
Make a nut crust of your choice.Press into the bottom of a 6” spring form pan, or into a pie plate. (I used 1 cup soaked Brazil nuts and 1 cup pitted dates mixed together in a food processor and also used an 8" pan instead of 6")

Filling:
1 ¼ cup almond milk
1 ½ cups cashews
1/3 cup agave
2 tsp pure vanilla extract
¼ cup melted cacao butter
1 tbs lecithin2 cups mixed berries (raspberries, blackberries, blueberries), set aside

Blend the first four ingredients until completely smooth. Add the cacao butter and lecithin. Continue blending until incorporated. Transfer 1 cup of this mixture into a bowl. Add the berries to the remaining cream in the blender and pulse the berries until they start to break down, keeping some texture. Transfer the berry mixture into a bowl. Pour half of one cream onto the crust. Pour the other half on top. Continue, pouring the first cream on top, followed by the second. Now, with a knife, swirl the two creams together into a pretty pattern. Chill the cake for a few hours, or until firm.