A fresh, no-bake cake with ripe pears and cashew nuts — creamy, naturally sweet.

Yield: 16 cm (6 in) cake, serves 8 | Prep: 25 min | Freeze: 4+ hr or overnight | Total: 4+ hr

Ingredients

Base

• 2.5 dl (1 cup) raw almonds or walnuts
• 60 g (2.1 oz) dates
• 1.5 dl (⅔ cup) sunflower seeds
• 1 tbsp Ceylon cinnamon powder
• 2 tbsp water
• A pinch of salt

Filling

• 500 g (17.6 oz) very ripe pears
• 70 g (2.5 oz) coconut oil
• 150 g (5.3 oz) cashew nuts

Instructions

Base

1. Finely crush the almonds or walnuts in a blender, then repeat with the dates. Leave the sunflower seeds whole.
2. In a bowl, combine the almonds, dates, sunflower seeds, cinnamon, water, and salt. Mix until well combined.
3. Press the mixture firmly into a 16 cm (6 in) springform pan or similar baking tin. Chill while preparing the filling.

Filling

1. Blend the pears and coconut oil until slightly smooth.
2. Add the cashew nuts and continue blending until completely smooth and creamy.
3. Spread the filling evenly over the prepared base and smooth the surface.
4. Freeze for at least 4 hours or overnight.
5. If frozen overnight, allow the cake to stand at room temperature for 30–60 minutes before slicing.
6. Slice and enjoy!

Tips & Variations

• Serve topped with dried goji berries or fresh pear slices for an elegant presentation.
• The cake is best served slightly thawed for a soft, creamy texture.