Ingredients : 


  • 1½ cups roasted almonds
  • ½ cup sunflower seeds
  • ½ cup shredded coconut
  • ¼ cup raw cacao powder
  • ¼ cup rice malt syrup
  • ½ cup melted coconut oil


  • 2 cups raw cashews, soaked overnight & rinsed
  • ¼-¾ cup water
  • ¾ cup coconut cream
  • ¼ cup melted coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup desiccated coconut

Method for the base:

  1. Line a round cake tin with baking paper ensuring enough is left over the top to pull the cake out
  2. Pulse the almonds and sunflower seeds in a food processor until they almost resemble powder. Place in a bowl.
  3. Add coconut, cacao powder, rice malt syrup and coconut oil and mix until a sticky crumb mixture forms.
  4. Press into tin, evenly spreading the mixture so that the crust goes up the sides of the tin ¾ of the way. Place in the freezer.

Method for the filling:

  1. Process the cashews with ¼ cup water, scraping down the sides occasionally until really smooth. This will take a few minutes so be patient. You may need to add more water as you go. Transfer mixture to a bowl.
  2. Add remaining ingredients to the processed cashews and mix until thoroughly combined. Taste the batter to see if more sweetener is required to your liking. Pour the mixture into the base.
  3. Freeze the cake overnight. To serve, remove from the freezer to thaw for 10-15 minutes or until softened.

Garnish with raspberries, coconut chips and gluten&dairy free chocolate

*Garnish not included in macros


Serves 15
Calories: 207
Macros per serve: 7P / 9C / 16F

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