A fresh, no-bake cake with strawberries, honey, nuts, and seeds — perfect for special occasions or as a refreshing sweet treat.

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

Ingredients

Base

• 2.5 dl (1 cup) hazelnuts
• 60 g (2.1 oz) pitted dates
• 1.5 dl (⅔ cup) sunflower seeds
• 1 tbsp Ceylon cinnamon powder
• 2 tbsp water
• A pinch of salt

Filling

• 500 g (17.5 oz) strawberries, frozen
• 75 g (2.6 oz) coconut oil
• 110 g (3.9 oz) firm honey
• 150 g (5.3 oz) cashew nuts

Instructions

Base

1. Finely crush the hazelnuts in a blender. Repeat with the dates. Leave the sunflower seeds whole.
2. In a bowl, mix the hazelnuts, dates, sunflower seeds, cinnamon, water, and salt until well combined.
3. Press the mixture firmly into a 16–18 cm (6–7 inch) springform pan. Chill while preparing the filling.

Filling

1. Thaw the strawberries ahead of time.
2. Place the thawed strawberries (without any released juice) into a blender.
3. Blend the strawberries and coconut oil briefly until just combined.
4. Add the honey and cashew nuts, then blend until completely smooth.
5. Spread the filling evenly over the chilled base.
6. Freeze for at least 4 hours or overnight.
7. If frozen overnight, let the cake sit at room temperature for 30–45 minutes before slicing.
8. Serve and enjoy!

Tips & Variations

• Hazelnuts can be replaced with almonds or walnuts.
• If using a high-powered blender, all filling ingredients can be added at once.
• Serve slightly thawed and top with fresh berries or fruit.