Opt for a light and guilt-free treat this Valentine's Day.
INGREDIENTS
Base
1 ½ cup almonds
2 cups medjool dates
1 tablespoon cocoa powder
Middle
2 cups raw cashews (soaked 2–4hrs)
cup coconut cream ⅓ cup rice malt syrup, coconut nectar or maple syrup
⅓ cup fresh apple juice
Top
2 cups your favourite frozen berries (raspberries, blueberries, blackberries)
1 frozen banana (sliced)
4 medjool dates
1 tablespoon rice malt syrup, coconut nectar or maple syrup
METHOD
Make the base. Pulse almonds in a food processor and blend for a minute or so until the nuts are evenly crushed. Add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
Make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of the mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.
To make the top layer simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.
Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it.
Decorate with berries and coconut yoghurt and enjoy!
Mondays Wholefoods
Tucked down a Kingsland driveway and covered in vines, you'll find a lovely little wholefoods bar & kitchen. Open for breakfast and lunch and now serving sharing plates and organic, vegan, biodynamic wines, craft beers and botanical cocktails into the night.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBerry, Citrus and Polenta Cake (Gluten Free)
Article by Claire Aldous
RecipeRoast Plums with No-Churn Plum Ice Cream
Article by Sarah Tuck
RecipeOrange, Tahini and Vanilla Truffles
Article by Kelly Gibney
RecipeIce Cream Sundae with Crumbled Ginger and Pistachio Biscuit and Ginger Caramel Sauce
Article by Sarah Tuck
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!