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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.

Blueberry Passion Fruit Raw Cake

Blueberry Passion Fruit Raw Cake

Hello sweets!

This is my first blog post on the new website and I’m extremely grateful to be creating content that is more aligned with who I am. I decided to make the switch to a fully vegan, gluten-free and refined sugar-free diet over the past 8 months, so I knew that I wanted to create dessert that reflected those changes. It has not been easy in terms of my creativity, but the challenge has made me grow and get out of my comfort zone.

Many of you asked for this recipe on my Instagram and my first instinct was “Ugh, I hate writing blogs.” The truth is I love writing and I love sharing, I just get overwhelmed with the work that goes into writing the blog. I decided my blog is going to be simple — recipe, picture and maybe a few sentences here and there. That’s how I like to read recipe posts so I can imagine other people may be like me. If you try this recipe out, tag me on Instagram @nutmegandhoneybee so I can see your gorgeous creation.

Blueberry Passionfruit Raw Cake

6” cake, feeds around 10-12 people

Ingredients for Base

  • 6 medjool dates

  • 1/2 cup almond flour or 1 c almonds

  • 1/2 c shredded coconut (unsweetened)

  • 1 tsp vanilla

  • 1/2 tsp pink salt

  • 2 Tbsp nut milk

Ingredients for Blueberry Layer

  • 1 cup frozen blueberries

  • 1 cup raw cashews (soaked)

  • 2 Tbsp melted coconut oil

  • 1/4 c maple syrup

  • 1 tsp lemon juice

  • 1/2 tsp lemon zest

  • 1 Tbsp nut milk

Ingredients for Passionfruit Layer

  • 1 1/2 c raw cashews (soaked)

  • 2 Tbsp melted coconut oil

  • 1/4 c maple syrup

  • juice of 6 passion fruits

  • 1 tsp lemon juice

  • 1/2 lemon zest


Start by soaking your cashews overnight or for at least 4 hours. Line a 6” springform cake pan with parchment paper and grease the sides of the cake pan with coconut oil or another oil. In a food processor, blend together the ingredients for the cake base. The texture should be firm enough that it clumps together. Take your cake base mixture and transfer it to your cake pan. Evenly press down the mixture so that you have about 1/4” of a cake base.

In your food processor, mix together the ingredients for the blueberry layer until you have a creamy consistency. Pour the mixture over the cake base and allow this to set in the freezer. This layer needs to harden before you add the passionfruit layer.

Mix together the cashews, maple syrup, lemon juice and lemon zest in your food processor. Mix in the passion fruit juice by hand in order to preserve the beautiful black seeds. Pour this layer over the already set blueberry layer.

Allow the cake to fully set in the freezer (around 2 hours). Top this cake with your favorite fresh flowers and enjoy with your friends and family. Tell them about the magic of raw desserts!

Perfectionism + Control

Perfectionism + Control