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Choc Cherry Cake

Choc Cherry Cake
I was 24 when we met. I had been living in the hot, isolated town that we were both calling home for a few months. She came to my work. It was bizarre, apparently I was her boss.
It was a little office, staffed entirely of her and I.
I think we had known each other for a week or so when I found out, completely by surprise, that I was pregnant with my first baby. Other than my husband she was the first person I told. She proved to be the perfect person to tell. I knew that day that I had made an invaluable friend.
She is, without question, the most intelligent person I know. One of those people who know so much, no matter what the topic might be. But only ever in a helpful way, an intriguing way. I, on the other hand, am a simple soul. Give me my kids, my cakes and I’m happy. She never makes me feel belittled or inferior, and she quite honestly enjoys my company.
I think every friendship has something different to offer, and from this one I take a lot. I always feel like I grow and learn in her company, I feel like every exchange leaves me a better person.
She held my hand and shared my excitement all through that first pregnancy. It was her I called when things worried me, it was her that I couldn’t wait to hear from when my baby was born.
There is a vast distance between us now and we can go a long time without speaking to each other. But even when we are not chatting on the phone I still ask her countless questions in my mind, I only wish I could figure out her answer!
This beautiful friend doesn’t come alone. She has raised two exceptional children that have stolen my heart and married a fabulous man who went on to become one of my husband’s closest friends. It was perfect for a while there. We would love to have you all around our table again; chatting, laughing and sharing cake. x

Choc Cherry Cake


1/2 cup desiccated coconut

3 tablespoons roasted almond butter (use this base to make the recipe nut free)

2 medjool dates, seeds removed

pinch of salt

10 cherries, halved and seeds removed

The quantities are for a 12cm x 12cm spring form pan, you can double the mixture and make it in a 20cm x 20cm spring form pan. I think this is a great way to go as this cake keeps really well in the freezer and I love having delicious treats on hand.

I grease my pan with macadamia oil but this step is optional.

Place all of the base ingredients into your blender or food processor and blend until the mixture is sticking together. Press the mixture into the base of your pan. Line the base with cherry halves, I gently press them down. Pop the base into the freezer to set.

Cherry Ripe Mixture

1 ripe banana (150 grams)

5 medjool dates, seeds removed

1 and 1/2 tablespoons cacao or cocoa

1 heaped tablespoon coconut oil

1/2 teaspoon concentrated natural vanilla extract

pinch of salt

10 cherries, halved and seeds removed

Place the banana and dates into your food processor or blender and blend until smooth. Add the cacao or cocoa, coconut oil, vanilla and salt, pulse to combine. Gently stir through the cherries. Spoon this mixture over your base and leave in the freezer over night to set. Remove from the freezer 5 – 10 minutes prior to serving. Enjoy! xx

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