• Grace Bancroft

Raw cashew & honey cake with fresh summer fruit

The creamy cake filling is scented with vanilla beans and raw local honey which adds not only sweetness but floral fragrances making it the perfect backdrop for whatever seasonal fruit you have on hand. I have chosen figs and passionfruit as our garden is bursting with them both at this time. Plus, the sweetness from the figs and tang from the passionfruit work beautifully together. I would also say mango and raspberries would be a delicious topping. Strawberries, kiwifruit, peaches and even cherries. Choose whatever fruit you have available in abundance and by doing this you will be getting the tastiest option. Sprinkle a few little mint leaves on top and you have a picture perfect and flavour packed treat!

I like to make the cream cake and place it sliced in a Tupperware in the freezer without adding the topping. This way it will last up to 1 month frozen. Before serving I simply remove the desired amount of slices 30 minutes prior and top with the fresh fruit topping. 

Raw cashew & honey cake with fresh summer fruit

makes approximately 16 slices


for the base

1/2 C raw walnuts

3/4 C buckwheat groats (buckinis)

1/2 C shredded coconut

8 fresh dates, pitted

4 dried figs

2 tbsp virgin coconut oil

a pinch sea salt

1 tsp ground cinnamon

for the cream filling

2 C raw cashews (soaked overnight)

1/2 C full fat coconut milk

2 T raw honey (or maple syrup)

1 tsp vanilla bean powder

2 tbsp coconut oil

2 tbsp lemon juice

for the topping (choose whatever locally grown, seasonal fruit you have available)

1 C sliced fresh figs

4 passionfruit, pulp only

a few fresh mint leaves

edible flowers to decorate, if desired


Start but soaking your cashews overnight or for at least 6 hours.

For the base, place the walnuts, buckwheat and coconut into a processor and blitz for about 1 minute, or until a rough crumbly textures is achieved. Add the dates, dried figs, coconut oil, sea salt and cinnamon before processing again until a sticky texture. Press this mixture firmly into a lined 20×30 cm tin.

Place into the freezer while you make the cashew cream filling.

For the cream filling, drain the cashews and place in a high speed blender along with all the other filling ingredients. Blitz for 2-3 minutes or until a VERY creamy texture is achieved. Check the balance of flavours as you may need to add a little more honey if you’ve got a sweet tooth.

Pour the filling over the base and place back into the freezer to set for 4-6 hours or overnight. Once completely set slice into 16 bars. If serving now top with fig slices, passionfruit pulp and mint leaves and let sit for 30 minutes to thaw. Otherwise store the slices in the freezer for up to 1 month.


& show my your creations by tagging #graciousfoodstories

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