Caramel Macadamia Dream Cake

with Berry Compote 


Baked with Love | Free from gluten, dairy, soy, egg, preservatives and refined sugar




7 medjool dates 

1/2 c walnuts

pinch of salt


1 c coconut cream 

1/4 c coconut sugar

1/4 c coconut oil

Macadamia Filling  

2 c raw macadamias soaked in filtered water over night 

2 T tahini 

2 vanilla beans 

1/4 c coconut cream 

Berry Compote   

250g berries

1/2 c filtered water

1/4 c coconut sugar (optional) 



In a food processor blend walnuts, dates & salt until well combined.

In a lined cake tin press down mixture until flat on bottom of the tin.


On the stove top place coconut cream, sugar & oil into saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes).

Allow to cool.

Macadamia Filling

Place macadamias, vanilla, coconut cream & caramel onto a food processor & blend until smooth.

Evenly spread mixture over the base in the cake tin.

Berry Compote

On the stove top place berries, water & sugar into a saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes). 

Once cooled evenly spread compote over the caramel filling of the cake.

Decorate with fresh raspberries.

Place in the freezer or fridge until 20 minutes before serving.

Enjoy xo