A naturally sweet, no-bake cake with fresh plums, dates, and nuts — rich, fruity, and perfect as a chilled dessert.

Yield: 18 cm cake, serves 8–10 | 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 (½ cup) sunflower seeds
• 1 tbsp Ceylon cinnamon powder
• 2 tbsp water

Filling

• 500 g (17.6 oz) pitted yellow or purple plums
• 75 g (2.6 oz) coconut oil
• 265 g (9.3 oz) pitted dates
• 100 g (3.5 oz) cashew nuts
• 0.5 dl (3 tbsp) water

Instructions

Base

1. Finely crush the almonds (or walnuts) in a blender or food processor. Repeat with the dates. Leave the sunflower seeds whole.
2. Combine the ground almonds, dates, cinnamon, sunflower seeds, and water in a bowl. Mix until well combined.
3. Press the mixture firmly into an 18 cm (7 inch) springform pan or similar baking tin. Refrigerate while preparing the filling.

Filling

1. Blend the plums, coconut oil, and water until slightly smooth.
2. Add the cashew nuts and blend briefly.
3. Add the dates and continue blending until completely smooth and creamy. (A strong blender or food processor is recommended.)
4. Spread the filling evenly over the prepared base.
5. Refrigerate for about 12 hours before serving, or freeze for at least 4 hours (or overnight).
6. If frozen overnight, allow the cake to rest at room temperature for 30–60 minutes before slicing.
7. Slice, serve, and enjoy!

Tips & Variations

• The filling will yield about 1000 ml (4 cups)
• Replace almonds with natural unsalted roasted peanuts (reduce water to 1 tbsp).
• Lightly roasted hazelnuts can enhance flavor (note: roasting means the cake is no longer fully raw).
• Use very ripe plums for optimal sweetness and texture.