Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.

Divide the mixture in two and form two balls. Place these balls in the fridge.

Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.

Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won’t stick to your fingers and you’ll manage to spread it evenly really quick.

Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.

Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)

Add the remaining chocolate cream.

Garnish with raspberries and dark chocolate flakes.

Put in fridge for at least 2 hours before serving.