Recipe: Raw Berry Goodness Cake

This delicious recipe from the Organic Sisters just had to be shared! It isn't naughty but it's certainly nice! And, better still, it's easy to make and a certain crowd-pleaser. Just look at those beautiful berries bursting with natural colour and flavour!



  • 1 cup of almonds
  • ¼ cup of shredded or desiccated coconut
  • 8 dried dates
  • 1 ½ tablespoons of nut butter (we use home made peanut butter)
  • 1 ½ tablespoon of coconut oil (if needed)
  • 2 cups of raw cashews (soaked in water min 4 hours & then drained)
  • 1½ cups of frozen (defrosted) or fresh berries
  • ¼ cup of coconut oil (melted)
  • ¼ cup of lemon juice
  • ¼ – 1/3 cup of coconut nectar or maple syrup (depending on your desired level of sweetness)
  • 1 cup of berries (fresh or frozen) to decorate



1.  Pulse the almonds and shredded coconut in a food processor or blender until it resembles a fine crumb.

2.  While the food processor is running add in the dates one at a time, the nut butter and the coconut oil (if needed) until it is well combined.

3.  Pour the mixture into a spring-form cake tin lined with baking paper on the bottom and press it down to form the base. Place it in the freezer to set.


1.  Put the cashews (soaked & drained), berries, coconut oil, lemon juice and coconut nectar or maple syrup into a blender and blend until smooth and creamy. You may need to add a little water to help it blend.

2.  Once it has reached a desired consistency pour the mixture onto the base.

3.  Place some of the whole berries on top of the cake (so they sink in a little) and place it into the freezer to set for at least 3 hours.

4.  Once the cake is completely set, leave it on the bench for 5-10 minutes and then carefully remove it from the spring-form cake tin. This cake is best stored in the freezer and removed 5-10 minutes before serving. Enjoy!

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By Nina Weston


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