For the cake plates:

  • 150-200 g soaked (I used almonds)
  • 8 dates
  • 1 soup spoon coconut butter
  • 2 soup spoons coconut flakes
  • 1 tea spoon cinnamon
  • 1 soup spoon seeds mix (flaxseeds, pumpkin seeds, sunflower seeds)
  • 1 soup spoon carob powder


For the cream:

  • 150 g cashew (soaked)
  • 2 soup spoons honey
  • 2 soup spoons dried cranberries
  • 1 soup spoon chia seeds
  • 2 soup spoons natural goat yogurt
  • 1 soup spoon coconut butter
  • 1 soup spoon coconut flakes
  • 50 mL water



  • Hazelnut tahini for glazing
  • Rosehip marmalade or pureed fruits



First, make the plate in a chopper or a food processor by putting all the ingredients and grinding them. Spread the mixture in appropriate forms but leave 1/3 of the mixture for later use. I used metal rings. In every ring, put 2 tea spoons rosehip marmalade (or pureed fruits). Prepare the cream by putting all ingredients in a blender and process them to perfection. Spread the cream in the rings too. Spread the rest of the plate mixture on top. Push gently and garnish with 1 soup spoon of hazelnut tahini. Decorate with coconut flakes, dried blueberries and mint leaves. Leave it for a night in the fridge.

Opt In Image
Get a FREE 5 Day Detox Plan

This Ebook contains everything you need for a 5 day detox:

-Meal Plan and Recipes
-Printable Shopping Planner
-Tips and Tricks on How to Stay Motivated

Remove Toxins, Reduce Bloating And Increase Your Energy!

Join our community of health enthusiasts and receive free gifts, valuable content, free reports, more recipes and discounts on our products.