photo: Cashew Pie with Coconut Milk and Honey

Cashew Pie with Coconut Milk and Honey

Let's make a simple and very tasty dessert (by the way, almost vegetarian, if anyone cares). Outwardly, it looks like a well-known cheesecake, but here all similarities end. I want to say that it turns out very gently, delicious and this cake will end very quickly, I guarantee. I have a big mold (23 cm) and I like it when it's a lot of stuffing. Want less – divide the ingredients into two.


  • Dates
    300 g
  • Hazelnuts
    150 g
  • Honey
    6-7 tbsp
  • Cashews
    150 g
  • Banana
    1 pcs
  • Coconut milk
    800 ml
  • Gelatin
    10 pcs
  • Vanilla extract
    1 ml


  • 1. First of all, you need a split mold. Here, you cannot take out the finished dessert in another way, if there is no mold, use small glasses, pancake molds or mugs. For a dessert to go out well, put a parchment on the bottom.
  • 2. The mold is ready, put it aside and proceed to the lower layer-base. Here everything is simple – clear the dates from the bones and grind in a blender with nuts. Choose not too wrinkled dates and duller color – as a rule, those are more juicy. As a result, you should get a date-nut mass.
  • 3. Lay out the resulting mass in a mold and distribute evenly with the hands on the bottom. It is important that the whole bottom is covered with a "dough", so that later it would be easier to take out the finished dessert. While the filling is being prepared, put the form in the fridge.
  • 4. It is time to prepare gelatin – lower the sheets in the bowl with water and let gelatin get wet. If you have powdered gelatin it is also better to soak in 50 ml of coconut milk. The amount of gelatin is taken according to the instructions (per 1 liter). I got 10 sheets.
  • 5. Filling. If your (like mine) blender bowl is not very large – you will have to repeat the process for 2-3 times. So add ingredients proportionally. Cashew nuts, honey, banana, coconut milk, vanilla. Mix everything well and pour into a saucepan, repeat the process.
  • 6. The filling is almost ready, now is the time to combine it with gelatin. Remove leaf gelatin from the water and put in the filling, pour the powdered gelatin into a saucepan along with the milk. Heat the whole mixture exactly until the moment when gelatin dissolves. This will take a minute or two. Then up to you, if you want a dessert to be more gentle – strain the mixture through a fine sieve, then grains of nuts will not fall into the cake. I did not do that.
  • 7. Let the filling cool down slightly, you should feel light heat with a finger. Pour into the form on top of the base, cover with foil (then no film is formed from above) and put in the fridge for 2-3 hours, preferably at night. The most delicate dessert, the most useful ingredients and the bright nut-banana taste. Bon Appetite!