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Fruit and Nut Chocolate Cake

Have a last taste of Christmas before the new year with this Fruit and Nut Chocolate Cake. So think fudge, chocolate biscuit cake without the biscuit, all the pops of flavour, a little texture and rich intense chocolate deliciousness. 

Fruit and Nut Chocolate Cake by Peachy Palate

Preparation Time – 10 minutes

Servings –  10 – 12


  • 180g coconut oil, melted
  • 120g coconut butter or cacao butter melted
  • 60g smooth cashew or almond butter
  • 60g raw cacao powder
  • 120ml maple syrup
  • 2 tbsp Linwoods Flaxseed with Cocoa & Mulberries
  • 2 tbsp mulberries
  • 2 tbsp dried cranberries
  • 2 tbsp raw or roast pecans, chopped
  • 2 tbsp raw or roast pistachios, chopped


  1. Line a loaf tin or 6 inch square tin with baking paper.
  2. Whisk together coconut oil, coconut butter and cacao powder in a jug.
  3. Add maple syrup and whisk gently to combine.
  4. Stir in the flaxseed.
  5. Once combined fold in the mulberries, cranberries, pecans and pistachios reserving a few of each for on top.
  6. Transfer mixture to prepared tin. Spread even with the back of a spatula.
  7. Sprinkle reserved fruit and nuts on top.
  8. Place into the fridge to set for at least three hours or overnight before slicing. Store in the fridge for up to two weeks.
Fruit and Nut Chocolate Cake by Peachy Palate

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