A Dessert that’s loaded with white sugar isn’t likely to leave you feeling vibrant. Raw desserts, on the other hand, are loaded with whole-food, nutrient-rich ingredients and taste amazing when you know how to make them well — Virpi Mikkonen certainly does. Her cookbook, It’s a Pleasure is loaded with recipes for gluten, dairy and refined sugar free sweets, like this beautiful no-bake raw blueberry cake.

The cool and creamy creation doesn’t call for any heat or oven time, making it an instant summer classic. Antioxidant-loaded blueberries are in season, meaning their flavor is peak and their nutrients are highly bio available. Paired with healthy fats from nuts and, frankly, little else, this dessert is a treat for your gut as well as your palette.



For the cake base:
1 cup almonds
1⁄2 cup toasted and peeled hazelnuts
5–7 soft fresh dates, pitted
1⁄4 tsp ground cardamom

For the filling:
3 ripe bananas, peeled and sliced
1 cup fresh blueberries
1 tsp vanilla extract
1 Tbsp honey or coconut syrup
1⁄2 cup coconut oil, melted

For topping:
whipped coconut cream
fresh blueberries


For the base:

Use a high-speed blender or food processor to grind the almonds and hazelnuts into a fine crumble. Use kitchen scissors to cut in the dates. Add the cardamom and blend until smooth.

Line the bottom of an 8-inch springform pan with parchment paper. Press the cake base into the pan as a dense layer.

For the filling:

Use a mixer to blend the bananas and blueberries to a smooth mash. Add the vanilla, honey and coconut oil. Mix until smooth. Pour the mixture over the cake base and even it out with a spoon or by tapping the pan a few times on a table or countertop. Place the pan in the freezer to set until the filling is solid, a few hours. Prepare the whipped coconut cream.

Spoon plenty of the whipped coconut cream over the cake, sprinkle blueberries on top, serve and enjoy!

Keep in the fridge.

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