Prep time: 15 mins

Cooking time:  60 mins

Serving: 12 people


You will need

  • 4 tbsp of raw cacao powder 
  • 3 tbsp of Melrose Organic Unrefined Coconut Oil 
  • 1 cup of almonds (ground)
  • 1/2 cup of Melrose Organic Coconut Flour 
  • 2 tbsp coconut cyrup or agave nectar 
  • 2 cups of raw cashews (soaked for 3 hrs)
  • 4 pitted dates 


  • 150g of coconut cream
  • 3/10 cup of Melrose Unrefined Coconut Oil (melted)
  • 1 lemon (juice and grated rind)
  • 1 orange (juice and grated rind)
  • 4 tbsp of coconut syrup or agave nectar 
  • 50g apricot jam 
  • 250g fresh cherries (pitted & halved)

Step 1

Grease and line a 24cm round spring form cake tin with baking paper. For base, place the raw cacao, 3 tbs unrefined coconut oil, ground almonds, dates, 1/2 cup coconut flour & 2 tbs coconut syrup or agave nectar in a bowl and mix to combine. Press into your prepared cake tin and refrigerate to set.


Step 2

For filling, drain cashews and place in a food processor or bar blender. Add coconut cream and process to a very smooth thick paste. Add 1/3 cup unrefined coconut oil (melted), juice & grated rind of lemon & orange & 4 tbs coconut syrup or agave nectar and process to combine.


Step 3

Pour into chilled base and freeze for a minimum of 1 hour or until set. Brush cake with apricot jam and decorate with cherry halves. Remove from tin and serve cut into thick slices.