Pistachio-Strawberry cake

I chose pistachios for the crust this time, not only for its colour and flavour but because even it is high in fat, pistachios won’t contribute to excess fat but will help maintain a healthy body weight.




  • 200 g soft dates (I usually chop them to 3-4 pieces)
  • 130 g pistachios (peeled)
  • pinch of Himalayan salt

Filling (light pink)

  • 150 g cashew nuts soaked
  • 150 g strawberries (I used frozen)
  • 250 ml cocnutmilk
  • 4 tbsp erithritol
  • bourbon vanilla powder to taste
  • pinch of Himalayan salt
  • approx. 1.5 tbsp of probiotics

Filling on top (dark pink)

  • 25 g macadamia nuts soaked
  • 125 g strawberries (I used frozen)
  • 35 ml water
  • a few drops of lime
  • approx. 0.5 tbsp of probiotics





  1. Make the meal for the crust by adding all ingredients to a food processor, it should be sticky, uniform and eventually form a ball. Use a 24 cm cake dish, line with parchment paper and transfer the meal. Use a spoon or your hands to press the meal down to form a uniform layer. Freeze it until you prepare the fillings.
  2. I prepared the dark pink filling first, by adding all ingredients to a blender and mixing until smooth. Pour it into a bowl. Put aside.
  3. Then, I made the light pink filling by adding all ingredients into the same blender and mixing until smooth.
  4. Spread the light pink filling evenly on top of the crust with a spoon.
  5. Add the dark pink layer on top. It’s not a problem if it doesn’t cover the light pink layer evenly. I used the centrifugal force to incorporate the dark pink filling into the light pink one, by rotating the tray into one direction with my two hands. This lasted a few minutes only.
  6. Decorate the cake, I used dried rose petals and coarsely chopped pistachios.
  7. Set the cake to fermentation: leave the tray at room temperature for 12 hours. I covered the tray with a bowl, just to avoid anything dropping into it.
  8. After 12 hours the filling layer should be firm and solid.
  9. Freeze it.


Serving suggestions

I suggest to thaw the cake once the filling solidified and cut it to the required slices. Keep the cake frozen until next time you decided to eat it. Take the slices out of the freezer about half an hour before consumption. Enjoy & share it!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s