Like so many things on Instagram, raw desserts can often look unattainable. Their perfectly symmetrical layers and their life-like decorations; towers held together with no gluten, no refined sugar, and no baking.
But if you’ve never taken on the challenge, you’d never know just how simple they can be. Case in point: this raw blueberry and cashew coconut cake. It looks like the work of a professional but even us amateurs can whip it up in our humble kitchens. All you have to do is combine the ingredients for each layer and set it in the freezer in between.
By skipping the oven, it’ll hold its shape and its nutritional integrity—and we’re not just talking about the coconut oil. Blueberries are the underrated superfood in this dish. They’re bursting with antioxidants such as anthocyanin and phenolic, as well as vitamin C and E, so they help protect the body from free radical damage, slow the signs of aging and improve vision. They’re also low in sugar compared to most fruits and they contain the amino acids tryptophan and tyrosine which help protect our happy hormones. Not to mention, the compounds in blueberries have been proven to help increase blood flow to the brain, allowing it to get higher levels of oxygen and thus function better.
Cliché coming: small berry, big benefits.
*Takes a second slice*