Seeing these photos, I want to eat this cake again and this time alone :) No, no, no. I like to share… I made this cake for my mothers birthday and she was very happy about it.

This cake is only fruits and nuts. And it is so delicious. Now, summertime is time for berries, so let´s eat many of them.

The inspiration and almost all the recipe I got from This Rawsome Vegan Life. One thing I added is the cake base. The preparation of this cake takes about 1 1/2 hours. So this cake takes some time, but as you can guess from the pictures, it is worth all the effort :).

Remember to soak the cashew nuts about 6 hours before you begin to make the cake

Base

1 1/2 cup Almonds
1 cup Dates
3 tablespoon Coconut Oil
Pinch of Salt

Melt the coconut oil. You can fill it in a cup and then put the cup in hot water. Put the almonds in your food processor first. Pulse a few times. Add the dates and the coconut oil. Mix in your food processor until it sticks together as a kind of dough.
Press into a spring form pan.

The rest of the recipe you find here. I used fresh fruits instead of frozen ones.

hmmmm…

This cake is a cake surprise, because you may not believe at first what the ingredients are. It´s amazing, because it is only fruits and vegetables. Yes you read it right :) Vegetables. I was so stoked about the idea that I had to try it.

The main actors here are chickpeas, avocados, bananas, coconut and cacao.

I like to sprout the chickpeas about two days before I make the cake. Therefor I soak them for one night (8 hours) and then put them in a sprouting device and rinse them 2 or 3 times a day. When they have a white tail,I cook them for about 10 minutes. There is a big discussion about, if it is advisable to eat sprouted chickpeas raw or not. Chickpeas contain a toxin called lectin, before they are sprouted. Some say this toxin is gone after 2 days of sprouting, others recommend to sprout them way longer (up to 7 days) or cook them for 5-10 min, so the toxin is definitely gone. As I am not sure yet about what fits for me, I will stay on the save side in this recipe. You can also cook the chickpeas for one hour after soaking them. The soaking process is the only thing you can not bypass, unless you use chickpeas from the tin. Which is perfectly possible (my english is not the best, but you understand everything I guess :)).

You will need a blender and/or a food processor for this recipe. Well, if you find other ways, tell me in the comments. I am always interested in innovative mixing possibilities (as this one here: how to create a human powered bike blender)

Base

1 cup chickpeas
1 cup coconut flakes
1 cup dates
1/4 cup coconut oil

Put everything together into your food processor and mix until it is a dough like consistency.

Chocolate Creme

3 small avocados (or two big ones)
1/4 cup agave sirup
1/3 cup cacao powder (use raw cacao powder, if you can afford it)
1/4 cup coconut oil

Blend all ingredients together with your blender, handheld blender or food processor until very smooth. I haven´t tried it yet, but maybe a fork works as well (might take some more time though…)

Layering and Decorating

3 bananas
cacao nibs
coconut flakes

Press half of the dough into the bottom of a spring form pan. Put half of the chocolate creme on top of that. Put this into the freezer and wait for 1 hour. Now press another layer of the other half of the dough on top of the chocolate cream. Cut the bananas and put them on this layer (save some banana slices for the decoration). Put the other half of the chocolate cream on top of that. Garnish with some banana slices, coconut flakes and cacao nibs.

I would put the cake into the freezer for at least another hour, to let is sit. You can also store it there if you want to eat it some days later.

This cake has a special story, because it landed upside down on the kitchen floor… It was a big mess. We were scraping all the good chocolate creme from the floor back into the form. But somehow it looked beautiful in the end.

Be aware, it is a pacman cake :D

If you like fresh cherries, avocado, cacao, cashews and oats; this cake is yours! It tastes so delicious. As you may notice here or in future recipes, layering up different colors is one of my favorite activities while preparing recipes (besides using the blender).

I first made this raw version of the german black forest cake for a friend’s birthday and I tell you, it was gone very fast.
You can perfectly prepare this cake the day before you eat it and freeze it over night. Before starting to make the cake, consider to let the cashews soak for min. 4 hours. You´ll need a food processor for this recipe.

Base

1 cup oats
1 cup dates
1 tbsp coconut oil
one pinch of salt
1 cup cherries

Mix the oats, dates and the pinch of salt in your food processor until they have a dough like consistency.
Press the dough into the bottom of whatever you use for the cake (If you have no spring form pan, you can even use a casserole). Put in the fridge.
Set aside the cherries until you are ready to start layering.

Chocolate Crème

2-3 avocado
1/3 cup cacao powder
1/4 cup agave sirup
3 tbsp coconut oil

Put all the ingredients into your blender (your food processor will do an equally good job, but it will take a little more time) and blend until it is smooth. You can add more cacao, if the crème is still green. Add more agave sirup, if you like it sweeter. Set aside

Cashew Vanilla Crème

1 cup cashews (soaked over night or min. 4 hours)
1/3 cup nut milk (you can also use any other milk of your choice)
1/4 cup agave sirup
1/4 cup coconut oil
1/2 tsp vanilla

Blend all the ingredients together until smooth. Set aside and then start layering.
Have fun with that!
For the decoration on top, I used some cherries and raw cacao nibs.
Put in the freezer and wait until the cake is stable. This can take a while (min. 3 hours).

So, the cherries and the me, we send you lot´s of love :)