ingredients
- 100 g walnuts
- 7 x medjool dates
- 30 ml water
- 1 c oats
- 1 handful cherry
- 1 tbsp chia seeds
- 50 ml water
- 1 handful cherry
- 200 g coconut cream
- 50 ml coconut oil
- 20 ml maple syrup
method
- The ingredients are calculated for a 20cm springform pan if you have set the app to 16 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
- The base: Mix the first 5 ingredients together in a food processor. Add little water if necessary, until it reaches a sticky consistency. Pour it into a springform pan and spread evenly. Don’t forget about the baking paper on its detachable bottom. Set it in the fridge meanwhile you prepare the cherry ‘jelly’.
- The jelly: Mix the water and chia seeds and let them sit for at least one hour so they get to hydrate. Then smash the raspberries with a fork and add them into this mixture. Take the cake out of the fridge, spread the jelly on top and add extra fresh raspberries if so desired.
- The cream: add the last three ingredients in a bowl and whisk them until the mixture reaches a slightly firm consistency. Set it in the fridge for 1h and then spread it on top of the jam along with fresh cherries.
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