(Makes 12-15 Slices)



  • 1/3 cup Pecans

  • 1/3 cup dried white mulberries

  • 1/3 cup desiccated coconut

  • 1 tsp lucuma powder

  • 4 dates

  • 1 tbsp cacao powder

  • 1 tsp melted coconut oil

  • 1 tsp water

  • 1/2 tsp rosewater


Creamy Filling:

  • 1 cup cashews (soaked in water for at least 4 hours then rinsed clean)

  • Juice of 1 lemon

  • 4 tbsp coconut cream

  • 3 tbsp melted coconut oil

  • 2 tbsp maple syrup

  • 1/2 cup fresh raspberries

  • 1 tsp beetroot powder


Rose Jelly:

  • 1/2 cup fresh raspberries

  • 2 tbsp white chia seeds

  • 1 tsp agar-agar or other vegan gelatine

  • 100ml water

  • 2 tsp rosewater


Chocolate Topping:

  • 1/3 cup cacao butter

  • 3 tbsp cacao powder

  • 2 tbsp maple syrup





  • In a high speed food processor, blend the pecans, mulberries and coconut until finely ground.

  • Add the remaining ingredients and blend until the mixture has come together.

  • Take little balls of the dough and press them down firmly into each individual silicone mould. If you don't have silicone moulds, you can always press the mixture down into a lunch box and cut it into rectangles, it will give a more rustic look!

  • Place these in the freezer while you work on the next part of the recipe


Creamy Filling:

  • Blend all ingredients except the beetroot powder and until smooth.

  • Remove the base from the freezer and spoon 2-3 tbsp of the filling into each mould (leaving enough space on top to add 2 more layers!)

  • Place into the freezer while you work on the next layer. Set the remaining creamy filling aside in the fridge for now.


Rose Jelly:

  • Blend the raspberries, chia seeds and rosewater until smooth

  • On a double boiler, heat the water in a bowl with the agar-agar and maple syrup, continuously stirring/whisking until the mixture begins to thicken slightly.

  • Combine the raspberry mixture with the water and stir well (you can add them back into the food processor and blitz if needed). The mixture should start to thicken and set a little at this stage to form a loose jelly.

  • Take the moulds from the freezer and add 1/2 tbsp of the jelly mixture on top of each filling.

  • Get the remaining creamy filling from the fridge, add the beetroot powder to it. You can mix them completely or like I did, just swirl the powder so that it has little pops of pink.

  • Cover the jelly with the remaining  creamy filling, leaving a little space on top for the final chocolate layer!

  • You'll want to put these into the freezer now to set for a good hour, or until they firm up so that you can add the chocolate without them losing their form.


Chocolate Topping:

  • Melt the cacao butter on a double boiler, then add the cacao powder and maple syrup and stir well.

  • Remove completely from the heat, and allow to cool and thicken a little before adding to the cakes. (thick but running consistency). You can put the bowl on an ice bath for a minute if you want to speed it along.

  • Take the dessert moulds from the freezer and top each one with a layer of chocolate.

  • Place back into the freezer to set overnight or at least until they are frozen.

  • These are best if kept in the freezer and removed about 30 mins before serving


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