Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


No-bake blackberry and chocolate cake
30 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 407
  • Fat about 26g
  • Carbohydrates about 33g
  • Protein about 7g
This is needed
This is needed for 12 piece
  • 0.5 dl rice syrup
  • 1 pinch salt
  • 0.5 dl coconut oil
  • 220 g fine whole-grain rolled oats
  • 1 tbsp cashew cream
Blackberry layer
  • 50 g cocoa butter, melted, left to cool
  • 400 g blackberries
  • 160 g cashew cream
  • 0.5 dl rice syrup
  • 0.5 dl coconut milk
  • 1 tbsp lemon juice
  • 10 g coconut oil
Chocolate layer
  • 160 g vegan, dark chocolate, finely chopped
  • 2.5 dl coconut milk
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper
View these products
And that's how it's done
And that's how it's done
Puree the oats, oil, syrup, cashew butter and salt in a blender. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass, freeze for approx. 30 mins.
Blackberry layer
Puree the cocoa butter in a blender along with all the other ingredients up to and including the lemon juice, spread over the base, freeze for a further 30 mins.
Chocolate layer
Place the chocolate in a bowl. Heat the coconut milk in a pan, pour over the chocolate, leave to stand for approx. 2 mins., stir carefully until smooth. Pour the chocolate mixture over the blackberry layer. Cover and chill for approx. 2 hrs.