Smoothie Cakes 4 Ways

For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.


  • For the cake base:
  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • For the smoothie filling:
  • 2 cups raspberries
  • 1/2 cup strawberries
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons macadamia nuts
  • 2 tablespoons maple syrup
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • For the decoration topping:
  • 1/4 cup frozen raspberries
  • 4 fresh strawberries
  • Chopped macadamia nuts


  1. Make the base:
  2. In a food processor, add walnuts and blend until coarsely ground. Add coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.
  3. Make the smoothie filling:
  4. In a blender, add all smoothie ingredients and blend until smooth. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Arrange raspberries, strawberries and macadamia nuts over the top before serving.