A fresh, no-bake cake with coconut, nuts, and honey — smooth, rich, and perfect as a chilled dessert.

Yield: 16 cm (6¼ in) cake, serves 8 | Prep: 25 min | Freeze: 4+ hr or overnight | Total: 4+ hr

Ingredients

Base

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

Filling

• 400 ml (1⅔ cups) coconut cream
• 70 g (2.5 oz) coconut oil
• 200 g (7 oz) cashew nuts
• 110–130 g (3.9–4.6 oz / ½ cup) honey, adjust to taste

Instructions

Base

1. Finely crush the almonds in a blender or food processor. Leave the sunflower seeds whole.
2. In a bowl, mix the crushed almonds, honey, sunflower seeds, cinnamon, and a pinch of salt.
3. Add a little water if needed to help the mixture bind.
4. Press the mixture firmly into a 16 cm (6¼ in) springform pan or similar.
5. Refrigerate while preparing the filling.

Filling

1. Soak the cashew nuts in coconut cream for at least 2 hours in the fridge.

   You can skip soaking if using full-fat coconut cream, but if using coconut milk, soaking helps achieve a smoother texture.

2. Blend coconut cream, coconut oil, cashew nuts, and honey until completely smooth and creamy.
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 stand at room temperature for about 30 minutes before slicing.
6. Serve chilled and enjoy!

Tips & Variations

• If the base mixture feels too dry, add 1 tbsp more water.
• Garnish with shredded coconut, fresh berries, or a drizzle of honey before serving.