2,5 deciliter nuts (I used 1 dl walnuts, 1/2 dl hazelnuts and 1 dl almonds)
2 deciliter ground oats
2,5 deciliter pitted dates (instead of dates you can do 1/3 dl Agave/raw honey and 2 tbsp coconut oil)
5-6 tbsp cocoa powder
1/2 tsp Himalayan salt (don’t be shy – the salt DOES the chocolate cake)
1/2 tsp pure vanilla powder (extract works too)
2 tbsp water (or as much as you need for the consistency you want)
Want to vary the crust?
…vary the crust by adding things like pumpkin seeds, shredded coconut (or flakes), cranberry, lime juice etcetera. Or you can do more or less cacao powder, half dates half Agave etcetera.
Put nuts in the food processor, just to make them crumbly (I usually don’t make them smaller than just crumb size but blend for longer to make it more like nut flour if you want to).
Add the rest and mix well.
Place in a pan. Use a spatula to even it out and then let chill in the fridge or freezer while you make the filling. (I usually do freezer.)
3 dl raw cashews, soaked for minimum an hour (I have sometimes happened to soak mine for over 24 hours and that works too)
1,5-2 dl organic zucchini, peeled and chopped
2-10 tablespoons juice from organic lemon (to taste. I did like 9)
half a ripe pineapple, peeled and chopped (or you can do 1,5-2 ripe mangos – or other fruit)
1-1,5 dl raspberries (I used frozen)
2 tablespoons organic coconut oil
1/2 deciliter Agave (for strict vegans) or raw honey or maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
Splash of turmeric
Throw all ingredients – except raspberries – into a high speed blender. (Note: A food processor will have a hard time making the filling smooth enough.)
Blend until silky smooth, then pour everything but 1 dl over the chocolate crust. Use a spatula to make sure it is as even and smooth as possible. Put aside.
Add the raspberries to the 1 dl filling you still have left in your blender and mix until smooth. (The pink colour will be clearer if you haven’t yet added the turmeric to the this part of the filling – however I usually don’t care so much).
Pour the pink filling over the yellow filling little at the time IN CIRCLES.
You should be able to make at least 3, 4 circles on your cake – including one tiny circle in the middle.
Then – grab a chop stick or a flower stick and use it to make the marble patterns. Just stick it down a bit and drag it through the filling like you are writing the number eight repeatedly.
Now you’re done.
Store in freezer.
Good luck and enjoy!