I used a 9½" cake tin



  • 2 cups coconut flour

  • 1 cup cashews

  • 5 medjool dates (pitted)

  • 3 tbsp maple syrup

  • ¼ Himalayan pink salt



  • 3½ cups cashews (soaked in water for 6 hours and rinsed)

  • ½ cup maple syrup

  • 2 tbsp vanilla extract

  • Juice of ½ a lemon

  • 2 cups cherries (fresh or frozen)

  • 1 cup blackberries (fresh or frozen)

  • 1 tbsp cherry powder (optional)

  • 5 tbsp melted raw coconut (or coconut butter


Cream Topping

  • 2 cups coconut milk (using only the hard part from the top of the can)

  • 1tbsp maple syrup

  • ½ tsp vanilla extract

  • 1 tbsp dried raspberry powder or crushed dried raspberries



  • 400g fresh blueberries

  • Crushed dried raspberries





  1. Add the cashews to your food processor and blend for 1-2 minutes until they form a light crumb.

2.  Add the remaining ingredients to your food processor until the ingredients come                together to form a dough.


  1. Add all the ingredients to your food processor or high speed blender and blend until completely smooth without any lumps.

     2. Pour the mixture on top of the cake base and freeze for a minimum of 6 hours                           (ideally overnight)

    3. Using a spatula, evenly press the dough into the bottom of the cake tin.

Cream Topping

  1. Whisk the ingredients together until the mixture represents whipped cream.

  2. Refrigerate for 1 hour (or overnight if making in advance)

  3. Transfer the mixture to a piping bag and pipe into the centre and around the edges of the cake

  4. Top with fresh blueberries and sprinkle with crushed dried raspberries.

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