A fresh, no-bake cake with avocado, honey, and nuts — creamy, naturally sweet, and perfect as a chilled dessert.

Yield: 16–18 cm (6–7 in) cake, serves 8 | Prep: 25 min | Freeze: 4+ hr or overnight | Total: 4+ hr

Ingredients

Base

• 2.5 dl (1 cup) raw peanuts
• 60 g (2.1 oz) runny honey
• 1.5 dl (⅔ cup) sunflower seeds
• 1 tbsp Ceylon cinnamon powder

Filling

• 500 g (17.6 oz / about 2 medium) avocado, peeled and pitted
• 30 g (1 oz) coconut oil
• 105 g (3.7 oz / ⅓ cup) runny honey

Instructions

Base

1. Optional: For a more intense flavor, lightly roast the peanuts. (Note: roasting makes the recipe no longer fully raw.)
2. Finely crush the peanuts in a blender. Leave the sunflower seeds whole.
3. Mix peanuts, honey, sunflower seeds, and cinnamon powder in a bowl until well combined.
4. Press the mixture firmly into a 16–18 cm (6–7 in) springform pan or similar baking tin. Chill while preparing the filling.

Filling

1. Blend the avocado, coconut oil, and honey until smooth and creamy.
2. Spread the filling evenly over the prepared base and smooth the surface.
3. Freeze for at least 4 hours or overnight.
4. If frozen overnight, allow the cake to stand at room temperature for about 30 minutes before slicing.
5. Slice, serve, and enjoy!

Tips & Variations

• Replace peanuts with raw almonds or hazelnuts.
• If your honey is not runny, add 1–2 tbsp water to the base mixture for easier mixing.
• Lightly roasting the nuts (if desired) will deepen the flavor but make the cake no longer raw.
• Serve topped with shaved coconut or thin slices of avocado for a decorative finish.