½ cup walnuts

¼ cup macadamias

¼ cup skinless almonds

½ cup medjool dates (pitted)

¼ tsp Himalayan pink salt

1 cup Gluten Free oat flakes


Blueberry layer

1½ cups soaked cashews

2 tbsp lemon juice

4 tbsp maple syrup

½ tsp vanilla powder or vanilla bean paste

1 cup fresh blueberries

2 tbsp coconut oil (melted)

Additional ½ cup fresh blueberries for garnish


Kiwi layer

1½ cups soaked cashews

2 tbsp lime juice

3 tbsp maple syrup

3 kiwis (skinned and sliced)

1 tsp matcha powder

2 tbsp coconut oil (melted)



3 kiwis (skinned and sliced)


  1. To make the base combine the walnuts, macadamias, almonds and oats in a food processor and blend until they form a crumb.

  2. Add the dates and salt and blend until it form a dough consistency.

  3. Press the mixture tightly into the bottom of a cake tin and set aside in the fridge.

  4. To make the blueberry layer, add the cashews, lemon juice, maple syrup, vanilla and 1 cup of blueberries to your blender and blitz until smooth and creamy.

  5. Lastly add in the coconut oil and blend for another 30 seconds to combine.

  6. Pour the blueberry mix on top of the cake base and distribute the ½ cup of fresh blueberries throughout this layer.

  7. Place in the freezer to set for a minimum of 1 hour or until set.

  8. To prepare the kiwi layer, add the cashews, lime juice, maple syrup, kiwis and matcha powder to your blender and blitz until smooth and creamy.

  9. Lastly add the coconut oil and blitz for another 30 seconds.

  10. Pour the kiwi mixture on top of the blueberry layer and freeze the cake for a minimum of 6 hours (ideally overnight).

  11. Once set, you can remove the cake from the freezer and arrange the kiwi slices on top.

  12. Remove the cake from the cake tin and allow it to defrost for approx 40 minutes - 1 hour before serving.

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