No Bake Berried Treasure Cake (vegan 4th of July pie)

reading time: ca. 3 min

Preparation time: 30 mins + 1 hr minimum cooling time
Main ingredients: banana, avocado, cacao, oats
difficulty level: easy, fool-proof
makes: 1 cake
suitable for: vegan, lactose-free, gluten-free, nut-free, raw food, and delicious "even so"  : )

This raw-vegan no-bake beauty was made for my friend C's birthday party last weekend, and it was completely gone within less than an hour. Good sign :) 

Remember the chocolate cream cake that i made for Mother's Day? The crust was a little too crumbly back then - so i found a solution for that! Basically this is an improved version of that cream cake + blue and red berries + white banana, oats and coconut to make it applicable to 4th of July!
Use fresh berries - it will look much prettier than my attempt with frozen ones! See the difference between this one and my Red Velvet Short Cake where i used fresh berries?!


Bottom layer
1 1/2 cups shredded coconut (alternatively: nuts)
around 1 cup oats or more (alternatively: buckwheat or other grain)
a handful of dates, pitted and soaked
1 large ripe banana

Chocolate Cream layer
about 2x the amount of my 5-minute Chocolate Pudding recipe

Top layer
Fruits of your choice (I chose banana slices, blueberries, blackberries and raspberries to match the colours of July 4 :)

- a food processor or blending machine
- a spring-form or pie pan (i used a 7 inch)


For the bottom layer: put oats and coconut in a food processor or blender and process until it starts to form a crumbly almost-oily mixture - this will take a few minutes, so be patient. Add the dates and the banana and process until it all begins to get sticky. You can add some additional sweetener if you like. Now press the mixture into the bottom of your spring-form or pie pan and put in the fridge. Oh, i also decided to add a thin layer of oats on top of that which helps to neatly divide the bottom and top layer!

In the meantime make the chocolate cream. Blend all required ingredients until silky smooth. Pour the filling into the prepared crust and refrigerate for at least 1 hour (or even overnight) to set. You'll see that the chocolate pudding layer turns darker and more firm. Now you can add your final layer of fruit. Lightly dust everything with coconut shreds, coconut sugar or cacao powder, and you're done. -> If you're in a real hurry, skip the cooling! You'll be fine.
And that's it! Enjoy : )

Thanks to the lovely Marissa for featuring me on her blog this week!

 before refrigeration:

after refrigeration:

after garnishing:

Other no-bake cakes you might enjoy:

No-bake Red Velvet Shortcake

No-bake Chocolate Cream Pie

No-Bake Mango Cheesecake


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