This may sound like a totally indulgent and luxurious dessert but really its not so bad for you at all! The ‘cream’ filling is made from raw cashews and coconut milk which is fluffy and flavoursome and so much better for you than a regular cream filling! Along with a nut base and fresh seasonal fruit on the top it’s the perfect guilt-free treat. My mum has been going all out and taking a slice for her morning tea at work, piled high with sweet figs and tangy passionfruit it’s the perfect morning indulgence. It would also be beautiful on an afternoon high tea platter.
The cream cake filling is scented with vanilla beans and raw local honey which adds not only sweetness but floral fragrances making it the perfect backdrop for whatever seasonal fruit you have on hand. I have chosen figs and passionfruit as our garden is bursting with them both at this time. Plus, the sweetness from the figs and tang from the passionfruit work beautifully together. I would also say mango and raspberries would be a delicious topping. Strawberries, kiwifruit, peaches and even cherries. Choose whatever fruit you have available in abundance and by doing this you will be getting the tastiest option. Sprinkle a few little mint leaves on top and you have a picture perfect and flavour packed treat!
For the base, I have chosen to use mainly buckwheat groats as these make the dessert a little lighter, there’s only so many nuts we can have, right?! But by including a few walnuts the base still has a delicious nutty flavour and is packed with nutrients.
Notes about the recipe
I like to make the cream cake and place it sliced in a tupperware in the freezer without adding the topping. This way it will last up to 1 month frozen. Before serving I simply remove the desired amount of slices 30 minutes prior and top with the fresh fruit topping.
To achieve a really creamy filling it is best to use a high speed blender, such as a vitamix.
Vanilla & honey cream cake with seasonal fruit
makes approximately 16 slices
for the base
- 1/2 C raw walnuts
- 3/4 C buckwheat groats (buckinis)
- 1/2 C shredded coconut
- 8 fresh dates, pitted
- 4 dried figs
- 2 tbsp virgin coconut oil
- a pinch sea salt
- 1 tsp ground cinnamon
for the cream filling
- 2 C raw cashews (soaked overnight)
- 1/2 C full fat coconut milk
- 2 T raw honey (or maple syrup)
- 1 tsp vanilla bean powder
- 2 tbsp coconut oil
for the topping (choose whatever locally grown, seasonal fruit you have available)
- 1 C sliced fresh figs
- 4 passionfruit, pulp only
- a few fresh mint leaves
- edible flowers to decorate, if desired
- Start but soaking your cashews overnight or for at least 6 hours.
- For the base, place the walnuts, buckwheat and coconut into a processor and blitz for about 1 minute, or until a rough crumbly textures is achieved. Add the dates, dried figs, coconut oil, sea salt and cinnamon before processing again until a sticky texture.
- Press this mixture firmly into a lined 20×30 cm tin. Place into the freezer.
- For the cream filling, drain the cashews and place in a high speed blender along with all the other filling ingredients. Blitz for 2-3 minutes or until a VERY creamy texture is achieved. Check the balance of flavours as you may need to add a little more honey if you’ve got a sweet tooth.
- Pour the filling over the base and place back into the freezer to set for 4-6 hours. Once completely set slice into 16 bars. If serving now top with fig slices, passionfruit pulp and mint leaves and let sit for 30 minutes to thaw.
- Otherwise store the slices in the freezer for up to 1 month.
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