I made this cake for a 4th of July BBQ years ago when it was way too hot to bake — and it’s been a family favorite ever since. I used real fruit, creamy coconut milk, and a nutty crust, and it turned out better than I ever expected. It’s cold, creamy, and bursting with berries. No oven, no fuss, and it always gets the “Is this really healthy?” reaction. Yes, it really is.

Ingredients:

For the Crust:

• 1 ½ cups almond flour

• 2 tbsp coconut oil, melted

• 1 tbsp maple syrup

• Pinch of sea salt

For the Filling:

• 1 ½ cups full-fat coconut milk

• 1 ½ cups mixed fresh or frozen berries (blueberries, raspberries, strawberries)

• ¼ cup maple syrup or honey

• 1 tsp vanilla extract

• Optional: 2 tbsp cashew butter or Greek yogurt for extra creaminess

For the Topping:

• Extra fresh berries

• Mint leaves or lemon zest (optional)

Instructions:

1. Make the crust: Mix almond flour, melted coconut oil, maple syrup, and salt. Press into a parchment-lined springform pan. Freeze while you prep the filling.

2. Blend the filling: In a blender, combine coconut milk, berries, sweetener, vanilla, and optional add-ins until smooth.

3. Assemble: Pour the filling over the frozen crust. Smooth the top and tap to release air bubbles.

4. Freeze: Cover and freeze for 4–6 hours, or overnight, until firm.

5. Serve: Let sit at room temp for 10–15 minutes before slicing. Top with fresh berries and mint.

Sarah’s Tips:

• Use frozen berries for easy prep — just don’t thaw before blending.

• Extra texture? Stir whole berries into the filling before freezing.

• Make ahead: Stores beautifully in the freezer for up to 1 week.

Nutrition (Per Slice – based on 8 servings):

• Calories: 220

• Carbohydrates: 15g

• Sugars: 10g

• Protein: 3g

• Fat: 16g

• Fiber: 3g