Coconut Cashew Cake

Green Lifestyle online

Treat yourself and your friends to this tasty, healthy and sweet recipe from Loving Earth.


- Advertisement -

A cake doesn't get much more divine and healthy than this, and it's the perfect way to use Coconut Nectar, a low-GI and gluten-free natural sweetener made from coconut palm blossoms. Check out our review of Loving Earth's Organic Coconut Nectar.


For the crust:
• ½ cup of dates, pitted
• 1 cup of Caramelised Buckinis
• ½ cup of almonds, soaked for at least 3 hours
• 1–2 tbsp of water

For the filling:
• 2½ cups of cashews, soaked overnight
• juice of 1 lemon
• 200ml of Coconut Nectar
• ½ cup of coconut milk
• 1 tsp of vanilla powder
• pinch of salt
• 1 cup of frozen berries, blackberries were used here.

1. First prepare your tin. Line a spring form cake tin (approximately 24 cm in diameter) with baking paper or plastic wrap and set aside.

2. Prepare the crust by placing all ingredients in a food processor and blitzing on high speed until the ingredients stick together and a stiff mixture is formed.

3. Press this mix into the bottom of the cake tin, ensuring you have a nice even layer. Put it in the freezer to set.

4. To make the filling place all ingredients in a food processor and mix until creamy and smooth.

5. Pour mix into the cake tin and put the cake in the freezer until firm, at least 4–5 hours.

6. Just before you are ready to serve, remove the cake from the freezer and place on serving dish.

7. Heat the berries slightly in a pan to help release their juices. Place them carefully in the centre of the cake.

8. Serve with an extra drizzle of Coconut Nectar. Enjoy!