Raw Chocolate Vanilla Berry Bomb Cake
[Vegan, Gluten-Free]

To Make the Crust:

1. Process all ingredients (except the buckwheat) in a food processor, start by processing the nuts, then the cacao, coconut sugar, vanilla extract, and salt. Add the dates last. Process until a firm dough and form a crust in the bottom of the spring pan, sprinkle the buckwheat over the crust, and press down slightly.

To Make the Vanilla and Chocolate Layer:

1. Blend all ingredients in a blender (except the coconut oil) until a smooth consistency is reached. You can use a food processor too, but you will need to process it much longer to get it really smooth, you might also need to add in a little bit of water depending on the quality of your food processor. Add the coconut oil in its liquid form at the very end and blend for a few more seconds.
2. When your vanilla filling is smooth, remove 3/4 of the batter into a separate bowl and add in the cacao to the remaining batter to make the chocolate layer. Pour half of the vanilla filling into the spring pan and let it freeze for approximately 30-60 minutes. Pour the chocolate batter on top of the first vanilla layer and freeze for another 30-60 minutes. Pour the remaining vanilla batter on top of the chocolate layer and freeze the whole cake for 2-3 more hours. Remove the cake from the freezer and let it be in room temperature for at least 30 minutes before serving.

To Make the Topping:

1. Wash and dry berries of your favorite sort and place on top of the cake. Slice and serve.