Step 1

Line the base of a panettone mold 12×10cm with baking paper.

Step 2

Place roasted almonds, ground rolled oats, and drained dates into the food processor and process until the mixture sticks together.Note: You need to drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.

Step 4

Place it in the fridge.

Step 5

Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.

Step 6

Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.

Step 7

Gently fold in fresh raspberries and blueberries with a spatula.

Step 8

Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.

Step 9

Serving suggestion: top it with berries and edible flowers.