THE BERRY CHERRY CAKE

The berry cherry cake

Course Desert, Snack
Cuisine Gluten Free, Lactose Free
Keyword Raw cake, Red berries
Régime Gluten-free, Lactose Free
Difficulté Easy
Garniture Coconut flakes, Fresh fruits (kiwi, banana, etc.), Red fruits
Possibilité de Congeler ? Yes up to 1 week
Temps de Conservation 3 days
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4

Ingredients

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

Instructions

Method for the cake base

  1. 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.
  2. Place/line parchment paper inside your mold of choice (15cm x 15cand lay the blended crust mixture down evenly
  3. Place the crust in the freezer while you work on your berry cherry filling for about 10 mins

Method for the filling

  1. Combine all ingredients for the filling in your food processor and mix until the texture is smooth and creamy.

  2. 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.
  3. 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

  4. Let it rest at room temperature 15-20 mins before enjoying

  5. Best kept a week in the freezer, or 3 days in the fridge