Raw Carob Cake

Yield: 16 cm cake (8 slices)
Time: 4.5+ hr

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 (1 cup) hazelnuts
60 g (2.1 oz) honey
1.5 dl (⅔ cup) sunflower seeds
1 tbsp Ceylon cinnamon powder
1 tbsp water (if needed)
pinch of salt

Filling

400 ml (1⅔ cups) coconut cream
70 g (2.5 oz) coconut oil
200 g (7.1 oz) cashew nuts
110 g (3.9 oz) honey
1 dl (⅖ cup) carob powder

Instructions

Base

Finely crush the hazelnuts in a blender or food processor. Leave the sunflower seeds whole.
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.
Press the mixture evenly into a 16 cm removable baking tin. Place in the refrigerator while preparing the filling.

Filling

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.
In a blender, combine the soaked cashews, coconut cream, coconut oil, honey, and carob powder. Blend until smooth and creamy (yields about 800 ml / 3⅓ cups).
Spread the filling evenly over the base and smooth the surface.
Freeze for at least 4 hours or overnight.
If frozen overnight, let the cake sit at room temperature for about 30 minutes before slicing.
Serve and enjoy!