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 :)