A rich, no-bake carob cake with a creamy cashew–coconut filling.
Yield: 16 cm cake (8 slices) | Prep: 25 min | Freeze: 4+ hr or overnight | Total: 4.5+ hr

Ingredients

Base

• 2.5 dl hazelnuts
• 60 g honey
• 1.5 dl sunflower seeds
• 1 tbsp Ceylon cinnamon powder
• 1 tbsp water (if needed)
• pinch of salt

Filling

• 400 ml coconut cream
• 70 g coconut oil
• 200 g cashew nuts
• 110 g honey
• 1 dl carob powder

Instructions

Base

1. Finely crush the hazelnuts in a blender or food processor. Leave the sunflower seeds whole.
2. In a bowl, mix the ground hazelnuts, honey, Ceylon cinnamon, sunflower seeds, and a pinch of salt. Add 1 tbsp of water if needed to help bind the mixture.
3. Press the mixture evenly into a 16 cm removable baking tin. Place in the refrigerator while preparing the filling.

Filling

1. Soak the cashew nuts in coconut cream for at least 2 hours. Keep in the refigerator while soaking.
   • Tip: You can skip soaking if using coconut cream, but it’s highly recommended for a smoother texture.
   • If substituting with coconut milk, do not skip soaking, as it prevents the filling from becoming icy and ensures a smooth, creamy consistency.
2. In a blender, combine the soaked cashews, coconut cream, coconut oil, honey, and carob powder. Blend until smooth and creamy (yields about 800 ml).
3. Spread the filling evenly over the base and smooth the surface.
4. Freeze for at least 4 hours or overnight.
5. If frozen overnight, let the cake sit at room temperature for about 30 minutes before slicing.
6. Serve and enjoy!

Tips & Variations

• Lightly roast the hazelnuts for a deeper flavor — note that this will make the cake no longer fully raw.