Desert, Snack

The berry cherry cake


15 minutes


3 hours


3 hours 15 minutes



Ingredients for 1

Ingredients for the cake base

  • 6 pitted mejdool dates
  • 1/2 cup pumpkin seeds
  • 2 tbsp coconut oil
  • 1/4 cup chia seeds
  • 1/4 cup coconut flour

Ingredients for the berry cherry filling

  • 1 cup red fruits, raspberries, but you can also mix in blueberries
  • 1/2 cup black cherries I had the store bought frozen ones, from Picard, a store in Paris that sells all frozen goods
  • 1/2 cup coconut cream the hard white part, not liquid
  • 1 tsp vanilla
Suggested top-ups
Coconut flakes, Fresh fruits (kiwi, banana, etc.), Red fruits
Gluten-free, Lactose Free
Can be frozen
Yes up to 1 week
Conservation time at fridge
3 days


Method for the cake base

  • Combine all ingredients in a food processor and blend until you have a dough like consistency. This may take a little bit of time, seeing as the nuts are quite stubborn to grind.
  • Place/line parchment paper inside your mold of choice (15cm x 15cand lay the blended crust mixture down evenly
  • Place the crust in the freezer while you work on your berry cherry filling for about 10 mins

Method for the filling

  • Combine all ingredients for the filling in your food processor and mix until the texture is smooth and creamy.
  • Place the filling over your crust, spreading it evenly, and leave it in the freezer to sit for at least 3 hours or keep in the fridge overnight, which is what I usually opt for (the overnight option); it allows the flavors to rest and be absorbed better.
  • Store the cake in the freezer but make sure that when you take it out to grab a slice, you place it right back quickly to avoid spoilage
  • Let it rest at room temperature 15-20 mins before enjoying
  • Best kept a week in the freezer, or 3 days in the fridge



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