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Maldivian Love Cake

  • Author: Samantha Gowing
  • Total Time: 18 hours
  • Yield: 24 individual raw cakes 1x
  • Diet: Vegan


Makes 24 individual raw cakes



For the base
3 cups raw pecans, cashews walnuts, soaked overnight

2 ripe bananas
1 tsp salt
4 tablespoons coconut oil
4 tablespoons maple syrup

For the filling
2 cup raw macadamias, soaked overnight
1 cup raw cashews, soaked overnight
1 cup almond milk
1 cup lime juice
1/22/3 cup organic maple syrup
2 vanilla beans, scraped
1/2 cup organic coconut oil

To serve
2 pears, finely sliced
Organic maple syrup to glaze
Mint leaves
Edible flowers
Coconut sorbet


For the base

  1. Drain soaked nuts and pat dry with paper towels.
  2. In a food processor, gently pulse the nuts until they resemble breadcrumbs.
  3. Do not overwork. Add salt, coconut oil and maple syrup.
  4. Check for desired sweetness and texture. Add more maple and oil as required.
  5. Pulse again to combine, add the banana and pulse until sticky.
  6. Using 2 x 12 hole silicone muffin trays, divide the mix evenly into each hole.
  7. Press down with your fingers to ensure an even base surface.
  8. Freeze until ready to fill.

For the filling

  1. Place the soaked macadamia and cashews, almond milk, lime juice, maple syrup,
    and coconut oil into a high-speed blender.
  2. Blend until smooth and creamy.
  3. Remove the tart bases from the freezer.
  4. Pour the prepared filling into the crusts.
  5. Smooth over with a spatula.
  6. Return the tart trays to the freezer for approximately 2 – 3 hours or until firm.


  1. Slice pears, brush with maple syrup.
  2. Dehydrate for 12 hours at 45 C. or dry bake for 2-3 hours at 180 C.
    *Note that dry baking will no longer make this recipe ‘raw’.

To serve

  1. Remove tart trays from freezer.
  2. Allow to rest at room temperature for 10 minutes to thaw slightly before serving.
  3. Garnish with dried pear, mint, edible flowers and scoop of coconut sorbet.
  • Prep Time: 18 hours
  • Category: plant-based

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