A few months ago I was sent some wonderful superfood treats- blueberry powder from the amazing girls, Eve and Anna, at Arctic Power Berries and some moringa powder from lovely Lola at Aduna. I'm very lucky and so grateful to both of these inspiring companies.
Now we get to the smooth and creamy vibrant blueberry layer. Just like the Aduna team, Eve and Anna make the purest raw berry powders, free from added sugar, gluten, preservatives and added flavourings, non GMO and vegan. They have a beautiful selection on their website so check it out. As they inform their readers, 'Wild arctic berries are naturally rich in vitamins, antioxidants, nutrients and fibre. They grow and mature under the midnight sun, absorbing the goodness from their clean and unpolluted surroundings'. Just 1 tsp of wild berry powder is the equivalent to a handful of berries. Find out all about how amazing their blueberry powder is HERE Combining the powder with local raw honey really lifts the blueberry flavour, and in turn, then lifts up the lime in the divine mousse-like topping, finishing with the great crunchy base, you'll definitely be coming back for seconds of one of these superfood squares!
Matcha-moringa cacao-buckwheat-crunch base
60g pumpkin seeds
60g sunflower seeds
60g buckwheat groats
1 scant tsp matcha green tea powder
1 scant tsp moringa powder, I use Aduna
½ tsp Himalayan pink salt
20g cacao nibs
120g Medjool dates
2 tsp vanilla extract
3 tbsp water, preferably filtered
3 tbsp coconut oil, melted
200g cashew nuts, soaked with 400ml filtered water with ½ scant tsp Himalayan pink salt for 3-4 hours
130g/ml almond milk
80g raw honey
100g coconut oil, melted
4 tsp blueberry powder, I use Arctic Power Berries
6 tsp lemon juice
Avocado lime mousse
135g avocado flesh
170g natural coconut yogurt
35g coconut nectar syrup, blonde
25g raw clear honey
55g coconut oil, melted
Finely grated zest 1 lime
50ml lime juice
Start by soaking the cashew nuts for the blueberry layer.
To make the matcha-moringa base, line a 30cm x 20cm brownie tin with baking parchment. Place all the ingredients from the pumpkin seeds to the cacao nibs in a food processor and blitz a few times. Add the rest of the ingredients until everything comes together. Tip the mix out into your prepared tin and press it in until even and flat. It's helpful to put a piece of baking parchment over the raw base, and press the base out and smooth it with your hand. Freeze.
To make the blueberry layer, drain and rinse the cashew nuts thoroughly. Place everything in a blender and blend until completely smooth, stopping now and again and scraping the mix down. Pour over the base, spread the mix out and then bang it a few times on a surface, just to make sure that it's all level. Now place the tray in the fridge until the blueberry layer has set firm; this can take up to 4 hours so leave it overnight if you want.
For the avocado lime mousse, place all of the ingredients in a blender and blend until smooth. Pour over the firm blueberry layer and return to the fridge to set once more, which will take a few hours. When set, cut into squares. To make nice clean cuts, dip a sharp knife in hot water then dry it before cutting each slice; clean the knife in the hot water, dry and cut again; continue for the rest of the cake. I like to cut my cakes into about 3.5cm square pieces, but see what size you prefer.
Decorate with fresh blueberries, buckwheat groats, seeds and edible flowers (I use violas from my garden). The cakes will last in the fridge for a good 4 days.
Replace the raw honey with coconut nectar syrup if you are vegan.
- Henrietta from http://www.henscleancakes.com/