Cashew cake with coconut cream
  • 1 cup mixture of hazelnuts, walnuts and almonds. Or you can use a nut choice.
  • 2 tablespoons agave syrup
  • 2 teaspoons vanilla extract
  • ¼ teaspoons Himalayan salt
  • 1 tablespoon coconut oil
  • Cream:
  • Prep time: 5 minutes
  • 1 cup raw cashews, soaked for 2 hours and drained
  • 1 cream from one coconut milk can (Place can in the fridge overnight. You need to chill the coconut cream until it’s very firm. The coconut water (the part that doesn’t harden) will be at the bottom of the can. Scoop the coconut cream into your chilled bowl. Pour the coconut liquid into another bowl. Don’t throw it away , you can use it in smoothies).
  • ¼ cup agave syrup
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  1. Line a baking dish with parchment paper and set aside.
  2. To prepare the crust, process the mixture of nuts in the bowl of a food processor until a fine, crumbly meal is formed. Don’t over process them.
  3. Add agave syrup, vanilla extract and Himalayan salt.
  4. Process again until a sticky dough is formed.
  5. Press the dough into the bottom of the baking dish, and place it in the freezer to set.
  6. *Measures of my pan are 27 x 16cm
  1. Combine all of the ingredients in a food processor and blend until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result.
  2. Pour the filling over the crust and smooth the top with a spatula.
Recipe by My Sweet Mundo at