Ingredients (22cm mould):

Top and bottom layer:
2 cups walnuts
2 tablespoons extra virgin coconut oil, melted
1 cup dates
3 tablespoons maple syrop
2 tablespoons raw cacao powder

Chocolate filling:
2 large avocados
3 tablespoons maple syrop
4 tablespoons raw cacao powder
1 banana
1/2 cup fresh or frozen cherries, cut in half
1 pinch Himalayan or sea salt
1/3 cup extra virgin coconut oil

Instructions:

Combine all ingredients for the top and bottom layer in a food processor and process for a few seconds (do not mix it till all smooth).

Divide the mixture into two equal parts and put one aside for now. Line the mould with a piece of clingfilm (line it well over the sides of the mould; it will help you get the cake out of the mould when it is ready). Place one part of the crust in the mould and press the mixture well against the bottom and the sides of the mould.

Place the mould in the freezer. In the meantime, make the chocolate filling. Combine all the chocolate filling ingredients except cherries in a food processor and process until smooth and uniform. Add the cherries and mix gently with your hands or pulse a few times.

Pour the chocolate filling on the bottom layer. Don`t cover the sides (see the photo below). Transfer to the freezer for about 30 minutes.

Once the filling has set, cover it with the other part of the crust. Use your hands to gently press and form the crust.

Note: you may need someone to help you take the cake out of the mould as the best method is to hold four edges of the clingfilm.

I hope you like the recipe. If you think your friends will find it interesting too, click the share button below.

Enjoy!

Adam Graczyński