As a request from a friend that I’d once made this as a birthday cake for... this recipe has been a caroline ‘special’ since my days living in New Zealand...

this started out as a tray bake that I would cut into slides and take to my lululemon team for some mid shift energy.. turned into a cake I’d sell out of on the Saturday Thornton Market andnhas now evolved into some what of a celebration cake I make for times when I know it’s going to utterly enjoyed!

The beauty of this recipe is that it:
A) Tastes absolutely
B) Can be cut up, frozen and eaten in beautifully ice cream like deserts
C) Keeps for up to a week in the fridge


  • Base Layer
  • 200g chopped dried dates
  • 200g mixed nuts
  • 100ml coconut oil (melted)
  • 2 heaped tbsp cacao powder
  • Caramel layer
  • 100g cashews (soaked for 1 hour in water)
  • 250g nut butter - this one is best as peanut!!
  • 1 tsp Liquid Balance Blend
  • 100 g soaked dates
  • 100ml coconut oil (melted)
  • a little dairy free milk if needed to
  • 2 tbsp maple syrup syrup
  • 4 pinches of pink himalayan salt

Top layer

  • 100ml coconut oil (melted)
  • 3 heaped tbsp cacao powder
  • 1 tbsp maple syrup
  • Chopped and whole hazelnuts

(or, if feeling naughty, just melt a full bar or Lindt dark (or any for that matter)


Blitz the base layer ingredients together in a powerful food processor until they resemble breadcrumb texture. Press into the bottom of a springform cake tin and place in the freezer

Melt the coconut oil. Allow to cool for 10 minutes, then add the soaked cashews and rest of middle layer and blitz. Spoon the mixture onto the base layer and return to the freezer.


Melt the coconut oil and syrup in a pan on a low heat and stir in the cacao powder (or just melt your bar until its dissolved to create a rich, chocolate sauce

Sprinkle chopped and whole hazelnuts or peanuts onto the cake and pour the chocolate over them. As it’s come out of the freezer it should set quickly

I like to decorate mine with a drizzle of melted nut butter. Store in the freezer and move to the fridge for an hour or two before serving to allow it to soften

How to make

1 1/2 cups frozen mango chunks 

1/2 banana (I like it frozen)

1 tsp of liquid gold 

1 cup coconut water (or water)

1 tbsp greek yoghurt (or coconut yoghurt)

1 Scoop protein powder 


Add all ingredients to a blender - A NutriBullet works wonderfully. Blitz! 

Pour into a tall glass (or bowl if you've made yours extra thick)

Calories: 298 Kcal Carbohydrate: 36g. Fat: 4g Protein: 21g

Did you know?

Not only has Liquid gold got the highest amounts of curcumin than the majority of turmeric on the market, the addition of black pepper which contains a compound, piperine, means that our blend helps the body absorb curcumin, the antioxidant found in turmeric that is known for its anti-inflammatory properties.

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