Step 1

Line the base of a panettone mold 12x10 cm with baking paper.

Step 2

Place roasted almonds, rolled oats, drained dates, and cacao powder in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 - 1 teaspoon ground rolled oats.

Step 3

Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in the fridge while you make the coconut-cherry layer.

Step 4

Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and agave and blend on high speed until smooth and creamy.

Step 5

Add in 25 g shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.

Step 6

Pour the filling over the crust.

Step 7

Gently fold in fresh cherries with a spatula.

Step 8

Place the cake in the freezer to set for at least 4-5 hours.

Step 9

Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.

Step 10

Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

Step 11

Spread the frosting on top of the cake. Top with cherries.