raw chocolate cherry cake

When I was a kid growing up in the Netherlands, I always hoped to end up with a piece of Schwarzwälder Kirschtorte on my plate whenever a family trip would take me across the border to Germany.

As I grew up, I started baking my own versions - first a vegan one with lots of gluten and sugar, and later I developed a raw version of this cake.

Even though the latter doesn't have much in common with the original, I still love this version the most. It even made it into my second cookbook, "With a Pinch of Yoga".

make the base: 
1 cup dried cherries
2 cups pitted dates
1 cup almond flour
2 tbs raw cacao
1 tsp vanilla 
pinch of sea salt

In a large food processor or powerful blender, blend cherries and dates until fine, crumbly and sticky. Add almond flour, raw cacao, vanilla and sea salt. Mix to combine. You should end up with a sticky dough. If it’s not sticky, add a splash of water and more dates.
Press the dough in a cake pan. Set aside while you make the filling.  

make the filling:
3 cups raw unsalted cashews, soaked in water for at least four hours
4 cups pitted cherries
½ cup coconut oil

Rinse the cashews. Place in a food processor or powerful blender and blend until smooth and creamy. 
Add the pitted cherries and blend until smooth. Meanwhile, melt the coconut oil in a double boiler. 
Once the coconut oil has melted, add it to the cherry cashew mixture. Blend again until smooth and fluffy. 
Pour onto the base. 

Place the chocolate cherry cake in the fridge or freezer for at least three hours. If the cherries you used were very moist, it’s best to place the cake in the freezer overnight. 

Slice and top with raw cacao nibs, fresh cherries and a sprinkle of cinnamon.