At the weekend I got some cherries from the farmers market so for this evenings social, I made this cake with fresh cherries:

To make the base:

• 100g buckwheaties
• 50g mulberries
• 2 fresh dates
• 1 tablespoon cacao nibs
• a little water

Put 70g of buckwheates, the mulberries and dates into a food processor and process until you have a crumbly mixture. Add a tablespoon or two of water and process again and the mixture should start sticking together. Add the rest of the buckwheaties and the cacao nibs and process briefly so that there will be some crunchy bits left. Press into a cake tin.

Fruit layer:

Take about 500g of fresh cherries, remove stones, chop into quarters and spread out on the base.

Topping:

• 2 mature (brown) coconuts
• 5 tablespoons lucuma powder
• 1 teaspoon vanilla powder
• 1 teaspoon agave nectar
• about 10 cherries with stones removed
• a few squeezes of lemon juice

First make coconut cream from the coconuts: open, remove flesh and chop into pieces. Blend until fluffy. Squeeze through a nut milk bag to get the coconut cream.

Stir the lucuma,vanilla powder, agave and lemon juice in to the coconut cream.

Blend up the cherries and mix them in. Hopefully the mixture should be relatively thick now (but still liquid enough to pour), if not you might need to add some more lucuma.

Pour over the cherries on the base and place in the fridge to set.

Hope you like it!