Raw Creamy Cherry Cake


For the base

1,5 cup almond pulp*

1 cup brazilian nuts (or any other nuts you have)

1 cup dates (soaked for 4 hours)

2 teaspoons of vanilla

4 tablespoons of raw coco powder

4 tablespoons of agava


*Blend a cup of almonds with 2 cups of water, squeeze it through a dry kitchen towel. This way you will make the almond milk, the pulp will stay in the kitchen towel.

Blend the dates into a paste with half a cup of water. Add all the other ingredients and blend. Mold it into the cake tin and on top add cherries.

For the cream

1 cup Irish moss*

1 cup almond milk

1 cup soaked dates (soaked for 4 hours)

3 tablespoons almond butter

2 teaspoons of vanilla

1/2 cup of soaked cashews

1/2 cup of coconut oil


*Wash the Irish moss in at least 10 times, than leave it soaking in the water over night. Take the Irish moss out of the water and blend it with 1 cup of almond milk, until we get a smooth cream.

Add the soaked cashews and blend. Add everything except the coconut oil.When you have a smooth cream, add the oil and butter and blend just for a few seconds. Pour into the cake tin and refrigerate through the night.

For decorating you can use chocolate nibs or blend cherries for a few seconds with a bit of lemon juice and agava and pour it over the cake.

Photos by me 😉

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