Preparation:

• 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,
Marina