This cake will be a star at any dinner party.


  • Crust:

  • 75ml almonds

  • 75ml dates

  • 75ml coconut flakes

  • 2-3 tbs virgin coconut butter, melted

  • Cocoa filling:

  • 350ml cashew nuts, soaked overnight

  • 2 bananas

  • 300ml virgin coconut oil

  • 50ml agave syrup

  • 50ml honey

  • 1 ½ tbs vanilla flavour

  • 25ml water

  • 5 tbs cacao

  • ¼ tsp salt

  • Berry filling:

  • 300ml blueberries, raspberries, strawberries and cranberries, frozen

  • Decoration:

  • cranberries, frozen

  • blueberries, raspberries, fresh

  • goji berries


  • 1.

    Start with the crust. Grind almonds and dates. Add coconut flakes and virgin coconut butter. Press the mass evenly into a springform pan.

  • 2.

    Prepare the filling. Soak cashews overnight in water. Add bananas and grind into a smooth mass with a hand blender. Add virgin coconut oil, agave syrup, honey, vanilla flavour and water.

  • 3.

    Divide the filling into two parts. Into one part, add cacao and salt and blend until smooth. To the other, add berries and, likewise, blend until smooth.

  • 4.

    Over the crust, first spread the cacao filling, then the berry filling. Let the cake chill in a freezer. Before serving, let it melt a little in room temperature.  Decorate with berries and gojis.

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