Ingredients for the crust:

  • 500 g / 17 oz fresh dates
  • 150 g / 5.3 oz of raw carob powder

Ingredients for the filling:

  • 500 g / 17 oz apricots

Ingredients for the topping:

  • 200 g / 7 oz blackberries
  • 20 g / 0.7 oz of chia seeds
  • 1/2 cup purified water


  • dehydrator
  • food processor
  • cake mold
  • baking paper
  • scissors
  • blender
  • spatula
  • freezer


  • Open the apricots in half.
  • Remove the pits from the apricots.
  • Place the apricot halves, open upwards, on a dehydrator tray.
  • Dehydrate the apricots at 48 C / 118 F degrees for a couple of hours.
  • When the weather permits, you can also dry apricots in the sun.

  • Soak the chia seeds in purified water for about half an hour.

  • Remove the pits from the dates.
  • Put dates and carob powder in the food processor.
  • Process these ingredients into a dough-like mixture.

  • Place a baking paper sheet on the bottom of the cake mold.
  • Place the dough on the bottom of the cake mold.
  • Cover the entire bottom of the cake mold with the dough, thus creating the cake crust.

  • Put the dried apricots in the blender.
  • Blend the dried apricots into a filling.

  • Transfer the filling into the cake mold.
  • Spread the filling evenly over the crust.

  • Put the cake in the freezer.

  • Put the blackberries and chia seeds in the blender.
  • Blend these ingredients into a topping.

  • Take the cake out of the freezer.
  • Top the cake with the blackberry topping.

  • Decorate the cake as you wish.

  • Put the cake in the freezer to tighten.

  • Before serving, take out a cake long enough to thaw a bit.

  • Enjoy the cake!

This absolutely magical combination of apricots and blackberries wants to be served often in your home, and I hope it will be so! 🙂 Thanks in advance for commenting and sharing this recipe.

Keep glowing,

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