on that fruit

 CRUST

 -1/2 cup pitted dates  -1/2 cup (85g) raw almonds  -1/4 cup (25g) shredded coconut  -1 tbsp raw cacao powder -pinch of sea salt  -1/2-1 tbsp espresso or strong coffee 

 CHOCOLATE MOUSSE FILLING 

-1/2 cup cashews, soaked overnight  -3 tbsp coconut oil  -1/3 cup coconut milk (full fat)  -2 tbsp raw cacao powder  -2-3 tbsp maple syrup  -1/2 cup peanut butter  -3 tbsp espresso or strong coffee  -1 ripe banana 

 VANILLA CASHEW FILLING 

-1,5 cups raw cashews, soaked overnight  -juice of 1 lemon  -the seeds of 1 whole vanilla bean  -1/3 cup coconut oil, melted  -1/3 cup maple syrup (or agave)  -some lemon or orange zest of you feel like it 

 CAROB SAUCE 

-1 tbsp coconut oil, melted  -1 tbsp carob (cacao powder works fine)  -1/2 tbsp maple syrup 

 TOPPING 

-chopped pistachios  -grated raw dark chocolate 

 1. put almonds in a food processor and pulse until finely chopped. add dates, coconut, cacao, salt and pulse until paste forms. add coffee as needed and pulse some more. 

 2. press mixture into a springform pan. put pan in the freezer while you prepare the filling. 

 3. put melted coconut oil, coconut milk, cacao, maple syrup, peanut butter and coffee in a bowl and mix thoroughly. (if you don't care for the raw bit you can gently heat all the ingredients up in a sauce pan until everything is melted and quite loose, it will make the mixing easier) 

 4. pour ingredients from the bowl/sauce pan into a blender together with the cashews and the banana and mix until the mixture is as smooth as possible. pour half the filling into the crust (set the other half aside in the fridge) , cover with plastic wrap and freeze for 2 hours until set. 

 5. now to the vanilla filling... place all ingredients in your (cleaned) blender and mix until absolutely smooth (might take a while) 

 6. take the spring form pan out of the freezer and pour almost all of it on top of the chocolate layer (save a few tbsp if you want to decorate with little hearts like I did). put springform pan back in the freezer for a little while to set. 

 7. take the cake back out of the freezer and pour the remaining chocolate filling on top of the vanilla. 

 8. to make hearts, pour little droplets of vanilla filling all over the cake, then take a toothpick or anything thin and pointy and gently run it through the droplets to form hearts. 9. chop pistachios, grate chocolate and decorate. put cake back in the freezer and transfer into fridge about 2-3 hours before serving it!