From frills and flounces to romantic florals, it’s no secret that we love the sweet things in life here at Auguste. Sharing that sentiment, the Barcelona-native behind Dates & Avocados Lore Salas expresses her love of all things sweet through her delicious and nutritious desserts. If baking isn’t your idea of a good time, then this one might be more in your favour – Lore’s recipe for a white chocolate and blueberry cake steers clear of the oven for a raw result that’s destined to impress. Enjoy, sweethearts.
(For 1x 14 cm Square Cake.)
INGREDIENTS FOR THE BASE:
1 cup macadamia nuts
1/2 cup shredded coconut
1/4 cup dates, pitted and chopped
1/8 tsp pure vanilla extract
1/8 tsp pink Himalayan salt
INGREDIENTS FOR THE WHITE CHOCOLATE CREAM:
2 cups cashews, soaked for 6 hours
3/4 cup coconut milk (I used Broken Head Company)
3 Tbsp + 1 tsp raw honey
1 tsp lemon juice
1 vanilla bean, seeded
1/2 cup raw cacao butter, melted
1/4 tsp pink Himalayan salt
INGREDIENTS TO DECORATE THE CAKE:
1 cup fresh blueberries
4-5 fresh figs Edible flowers (optional)
INSTRUCTIONS:
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To make the base process the macadamia nuts into small pieces. They become butter very easily so make sure you don’t over blend them.
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Add shredded coconut, salt and vanilla and pulse a few times until incorporated.
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Finally add the chopped dates and blend again until you get a sticky dough.
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Press the mixture into a square mold using the back of a spoon until it’s firm and even. Refrigerate while preparing the filling.
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To prepare the white chocolate cream, rinse and drain the cashews and blend them with the coconut milk, lemon juice, honey, vanilla, and salt.
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Once you get a smooth consistency stream the cacao butter until well combined (make sure the cacao butter is at room temperature)
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Pour the filling over the base, cover, and freeze for at least 3 hours until firm.
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Save some of the white chocolate cream to decorate the top of the cake. You can add 1 tbsp of blueberries to it and blend again to get a purple color. Refrigerate until ready to use.
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Remove the cake from freezer and place in the refrigerator at least 1 hour before serving.
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Unmold and place the reserved filling into a pastry bag fitted with a closed star tip.
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Pipe a small portion of the cake and garnish the rest with fresh blueberries, figs, and edible flowers (if desired). You can use any other available seasonal fruit.
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Leftovers keep in the freezer up to 2 months.
Lore Salas wears the New Romance Petal Wrap Mini and the Daisy Love Wrap Mini Dress from our Pacific Girl collection.
