Low-Fat Raw Blackberry Cream Cake

Ingredients:

• 1 cup dates, soaked for a couple of hours
• 3 bananas, peeled and frozen for 3-4 hours
• 1 cup blackberries
• 3 handfuls of walnuts, optional 

Blend dates (and walnuts if adding) together in a food processor until the mixture is finely chopped and becomes sticky. Transfer the mixture into a 7” removable bottom cake pan and press with your fingers into the bottom and sides to make the crust. Blend frozen bananas in a food processor until they become smooth and resemble ice-cream in consistency. Place on top of the crust and level off with a spoon. Place blackberries on top of the cake. Remove the mold and serve at once.