The festive season is tricky as we all tend to get caught up in the overindulging and eating, but here's a recipe that's delicious and healthy!

Ingredients for base:

  • 1 cup pecans
  • 1 cup walnuts
  • 2 medjool dates
  • 2 Tbsp. molasses
  • 1/2 tsp vanilla essence
  • 1/2 tsp ginger powder
  • 1/2 cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/8 tsp celtic sea salt

Ingredients for filling:

  • 2 cups cashews
  • 3 pears
  • 1/4 cup ginger juice
  • 1/4 cup maple syrup
  • 1 Tbsp. lemon juice
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon
  • pinch of celtic sea salt
  • 1/3 cup coconut oil
  • 3 Tbsp. soy lecithin

Ingredients for glaze:

  • 1 Tbsp. coconut butter
  • 1 Tbsp. water
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon

Directions:

Combine all the ingredients for the base together and blend. The crust should be able to hold together but make sure it's not too processed, it's nice to have a crumbly texture

Coat a 10" springform with a thin layer of coconut oil and press the base mix lightly into the bottom (I normally leave it in the fridge for 30min just to let it set a bit)

Combine the cake filling ingredients together except for the coconut oil and lecithin (they both go in last!) and blend on high until it becomes creamy and smooth

When satisfied add the coconut oil and the lecithin until well incorporated. You should end up with a thick creamy consistency

Pour filling into springform pan

Place in freezer to set for 1 hour

Combine glaze ingredient together, melt the butter if needed, spread over the filling, top with pear slices for decoration and leave in fridge to set for a few hours


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