Zoe from Wildblend has put together another amazing recipe for all Luxe Fitness followers! Enjoy and share the love at #luxefitness and #wildblend

No Bake Vegan Cashew Cream Cake



  • 1.5 cups raw almonds 
  • 1 cup desiccated coconut
  • 1/2 cup dates (soaked & pitted)
  • 2 Tbsp raw cacao powder

Chestnut Cream

  • 1 cup cashews (soaked)
  • 1,5 cups boiled chestnuts (200g)
  • 1/2 cup full fat coconut cream
  • 1 Tbsp cold pressed coconut oil
  • 2 Tbsp coconut flower nectar



  1. For the base add all ingredients (except frozen raspberries) to a high speed food processor and blend until a sticky cookies dough froms
  2. Press base into a round lined baking tin and set aside
  3. For the chestnut cream add all ingredients to a high speed blender and blend until creamy and smooth
  4. Pour cream onto base and freeze for approximately 2 hours
  5. Decorate with boiled chestnuts, cashews and raw chocolate, and anything else you fancy
  6. Thaw for about 1/2 hour prior to serving

cashew cram cake