12 slices

Free from: Gluten, refined sugar, egg, dairy, caffeine… full of goodness :-)


  • 1½ Cup of Cashews
  • 1½ Cup of Dates and Prunes (or either)

Place cashews in food processor and turn them into very small pieces or powder.

Add the dried-fruit and let the food processor on until it forms a ball with the mixture.

You want the dried-fruit to bind the nuts together, use your hands to press them together!

Pour mixture into your cake mould and press down firmly and evenly.

Place in the freezer while you prepare the topping...


  • 2 Cups of berries, to defrost (I use organic frozen berries)
  • 1 ripe banana (lady fingers)
  • 1 ripe avocado
  • 2-3 tbsp of Coconut flour, for consistency (you can also use cashew butter…)
  • Maqui berry powder (optional)

Put the berries (with their juice), banana, avocado and Maqui powder in (high-speed) food processor and blend until creamy. The mixture might be a bit too runny to set on the cake base...

Add the coconut flour, once spoon at a time, until the texture becomes "mousy". You want it to hold for a few seconds in the bowl of the food processor if you tip it a bit.

You can add some coconut water (or plain water) if your topping became too dry...

Pour onto of your cold crust and place in the fridge (if you eat it within 2 days) or freezer.

I like to leave 1/2 of the cake in the freezer to eat it later :-)

Leave it out for a bit before eating, it tastes better at room temperature than frozen...