Raw Vegan Chocolate and Raspberry Birthday Cake

For the crust: Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.

Divide the mixture in half and form two balls. Place these balls in the fridge.

For the chocolate cream: Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.

Place one crust ball into your cake form and spread it evenly.

Spread some chocolate cream on top (4-5 Tablespoons).

Sprinkle the raspberries over the top and press them gently into the chocolate cream.

Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (If you prefer, you can place it between two plastic wraps and stretch it out into the right size and then place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)

Put some parchment paper on a large plate.

Turn the cake upside down and put it on the plate.

Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.

Place in the fridge for at least 2 hours before serving.