This amazing recipe was designed and made by my daughter Sophia who is a Raw Food Chef in training. I am the lucky one at the moment as its in my fridge disappearing into happy tummy. Its cake without the cream sin!!!


Nutty Base
1 cup nuts of your choice – e.g. hazelnuts / brazil nuts / almonds
1 cup dates
1 tablespoon melted coconut oil

‘Cheese’ Cake Filling
3 cups raw soaked cashews (soak overnight and drain)
1 cup melted coconut oil
1 cup water or coconut water for extra coconuttyness
1 cup coconut palm sugar
3/4 cup organic nut butter of your choice (we went for hazelnut)
1/2 teaspoon vanilla powder
5 tablespoon raw cacao powder

Base: Put the nuts, dates and melted coconut oil in to a blender and wizz until mixture is thick and sticky. Push the mixture in to a cake tin, ensuring it is spread evenly and refrigerate until set.

Filling: Add the cashew nuts, water (or coconut water) and coconut oil in to a blender and mix until smooth. Continue to add agave, vanilla powder, raw cacao powder and nut butter – the mixture should form a consistent and gooey paste. Pour this on top of the nutty base and again refrigerate until set. Yummy!