Yields: 1 Cake
Ingredients
- 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
Directions
- 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.
- 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.
- Now add a half of your vanilla cream onto the cake crust and spread it evenly.
- Place the defrosted cherries on the cream and cover it with the chocolate cream.
- 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.
- 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!
