A sugar-free and healthy pastry where creamy cashew filling meets dark chocolate. A perfect recipe when you don’t have access to an oven!
By: Caroline Eléhn, @snacksbycaroline

Baking tin of 16 x 16 cm


1.5 dl natural almonds
1.5 dl oatmeal
0.75 dl coconut flakes
2 tablespoons agave syrup
2 tablespoons cocoa
50 grams of melted coconut oil
A pinch of salt

Cashew layer:
100 grams Pändy Cashew Nutchup
40 grams of coconut oil
20 grams of agave syrup
A pinch of salt

Chocolate layer:
70 grams of dark chocolate chocolate
10 grams of coconut oil
20 grams of Pändy Cashew Nutchup

How to:


  1. Add almonds, cocoa, coconut flakes, salt and oatmeal in a food processor and mix into a flour. Then add agave syrup and coconut oil and mix. The dough should be malleable. If the dough feels too dry, add a little more coconut oil.
  2. Press the dough into a baking tin dressed in parchment paper, 16 x 16 cm, about 0.5-1 cm thick.
  3. Set aside or in the refrigerator while you make the cashew layer.

Cashew layer.

  1. Put all the ingredients in a heat-resistant bowl and melt into a smooth batter over a water bath.
  2. Then remove the bowl from the heat and pour the cashew layer on top of the bottom layer.
  3. Let solidify in the freezer, at least 2 hours. The cashew layer should solidify, this is important.

Chocolate layer:

  1. Add cashew butter, coconut oil and chocolate in a heat-resistant bowl and melt over a water bath.
  2. Then pour the chocolate on top of the Cashew layer.
  3. Let set in the freezer for at least 1 hour.
  4. Cut into pieces.
  5. Store in the freezer. Let thaw for about 5 minutes before eating.
  6. Drizzle a little Cashew Nutchup on the pieces before serving.
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