Yields: 1 Cake


  • 1 1/2 cups of pitted dates
  • 1 1/2 cups of dried mulberries


  • 1 1/2 cups of white almonds/4-6 frozen bananas
  • 1/2 lemon (juiced)
  • 2-3 pitted dates
  • 1 tbsp carob powder
  • 1/2 tsp of vanilla powder
  • 1/2 cup of defrosted cherries


  • a few dried cherries for the decoration


  1. For the crust add all pitted dates and mulberries into the food processor or blender and process until it looks like a sticky cake batter. Get it out of the blender and press it into a pie pan. Dip your fingers in water so the dough doesn’t stick to your hands.
  2. Then add almonds, lemon juice, vanilla powder and pitted dates into the blender and blend it up with a little bit of water until it is smooth and creamy. Add 3/4 of the cream in one bowl and mix up the remaining quater with 1 tbsp of carob powder.
  3. Now add a half of your vanilla cream onto the cake crust and spread it evenly.
  4. Place the defrosted cherries on the cream and cover it with the chocolate cream.
  5. Finally set about 2 tbsp of the vanilla cream aside and fill it into a piping bag. Spread the remaining vanilla cream on top of the chocolate cream and place the cake into the fridge for 1-2 hours.
  6. Get your cake out of the fridge, remove the pie ring and decorate your cake with vanilla cream and dried cherries.

Tipp: If you want this cake to be low in fat, replace the almonds by frozen bananas!