Prep time: 
Total time: 
I used a rectangle shaped 22 x 16 cm ~9 x 6 inches baking tin.
  • Chocolate crust
  • 2 oz / ~60 g vegan dark chocolate (or raw chocolate)
  • ½ c gluten-free rolled oats
  • ~1/3 cup pitted dates (I used 6 small-medium size dates)
  • ¼ cup raisins
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil
  • pinch of salt
  • Creamy "cheese" layer
  • 1 cup cashews
  • ~1/3 cup pitted dates (I used 6 small-medium size dates)
  • ⅓ cup plant-based milk
  • 3 tbsp melted coconut oil
  • 2 tbsp tahini
  • ½ tbsp lemon juice
  • pinch of salt
  • Top layer: ~1/3 cup blueberry (or other berry) jam and berries
  1. Preparations: soak cashews for a minimum of 1 hour, preferably at least 2.
  2. Chocolate crust: pulse chocolate and gf oat flour in a food processor until it becomes a very rough flour like consistency. Add all other ingredients to the processor and blend until it a firm dough is formed.
  3. Press the dough into a baking tin (or any suitable container) lined with parchment paper.
  4. Creamy cheese layer: drain and rinse cashews well. Add all cream ingredients into a blender or food processor and blend until completely silky & smooth.
  5. Pour cream layer on top of the chocolate crust and freeze the cake for about 30 min.
  6. Add blueberry jam layer on top and freeze again for at least another 30 min.
  7. For best results freeze cake overnight and take it out about 15 minutes before serving. Cut into bars and enjoy this wholesome & yummy cake :)
Recipe by My Berry Forest at