Paleo Chocolate Blueberry Cake

I am in love – with this Paleo Chocolate Blueberry Cake which looks so beautiful that it is almost a shame to eat. The cake is even so healthy, that it is a guilt-free treat. Oh happy days! The next time I would increase the amount of blueberries a bit that the cake turns even more blue. But apart from that I am more than happy with the recipe!



  • 1 cup coconut flakes
  • 1 cup walnuts
  • 1/4 cup cocoa powder
  • 2 tbsp coconut oil
  • 1 tsp honey / maple syrup


  • 2 cups cashew nuts soaked in water over night
  • 1 cup coconut milk
  • 1 cup blueberries – fresh or frozen
  • 1/2 cup coconut oil
  • 1 tsp honey / maple syrup
  • 1 tsp vanilla extract


  • 1 cup fresh blueberries
  • 3/4 cup crushed cashew nuts
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1/2 cup dark chocolate



  1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
  2. Start with the base – in a food processor, mix all ingredients. Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base. Place in to the freezer.
  3. Now for the filling – drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, honey and vanilla extract. Mix until completely smooth, this will take around 5 minutes.
  4. Take the base out of the freezer and pour the filling on top of the base.
  5. Shake the tin to even out the top and place the cake in to the freezer for around 1 1/2 hours or until set.
  6. Take the cake out of the freezer and let sit for 10 minutes.
  7. Meanwhile, time for the toppings! In a saucepan, mix the cashew nuts with the coconut sugar and the coconut oil and heat them until caramelised. Transfer these on to a plate and allow to cool.
  8. Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
  9. Top the cake with fresh blueberries, caramelised cashews and drizzle with dark chocolate!


This recipe is from  the