Adeline Waugh’s new cookbook, Vibrant & Pure, celebrates her taste for simple whole foods prepared as a feast for the eyes, as well as the palate.


Photography: Adeline Waugh


For the crust

  • 1 cup walnuts
  • 1⁄2  cup hazelnuts
  • 1⁄2  cup pitted dates
  • 1⁄2  tsp vanilla extract
  • 1⁄4 tsp sea salt

For the filling

  • 2 cups raw cashews, soaked and drained (see Tip)
  • 1⁄4 cup coconut oil, melted
  • 1⁄3 cup maple syrup
  • Juice of 1 blood orange (about 1⁄2 cup)
  • 1 tbsp grated lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tbsp passion fruit pulp (from 1 passion fruit)
  • 1  tsp vanilla extract
  • 2  tbsp diced peeled raw beet (optional)


1. Make the crust. In a food processor, combine the walnuts, hazelnuts, dates, vanilla and salt until a thick and slightly sticky dough forms. Press the mixture into the bottom of a 9-inch springform pan and chill in the freezer, about 15 minutes.

2. Make the filling. In a high-speed blender, combine the cashews, coconut oil, maple syrup, orange juice, lemon zest, lemon juice, passion fruit pulp, vanilla and beet and blend on high until smooth. Add up to 4 tablespoons of water, as needed, until smooth. Taste and adjust flavours to your liking.

3. Pour the filling over the crust and spread to evenly distribute. Return to the freezer and chill for 6 hours to overnight.

4. To serve, let cake sit at room temperature for at least 10 minutes. Store the cake in an airtight container in the freezer for up to a month.


To soak nuts for milk, simply add them to a jar or bowl and cover with water.

Makes one 9-inch cake.

Find more bright and brilliant Adeline Waugh recipes in Vibrant & Pure (Amazon, $18.75).

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