1cupfrozen boysenberriesthawed to room temperature
3datessoaked in water
Line a bread tin with wax paper. (Kitchen hack on the side: Lining the tin works especially well when you grease the sides and bottom of the tin. Cut the paper in shape and literally stick the paper to the sides/bottom of the tin. You can still move the paper around and adjust it. Since it sticks to the tin so well the paper remains in position even when pouring in the dough).
For the base blend your oats so it gives you approx. 1 cup oatmeal. Add your cocoa powder.
On the side melt the coconut oil and add the agave syrup.
Pour the coconut oil-agave mixture into the oatmeal mix and stir well.
Press the sticky dough into the bottom of your tin with a spatula. Transfer to the freezer.
Add the boysenberries (at room temperature!), dates, melted cocoa butter and agave syrup into your blender/food processor. Blend everything together nicely.
Grab the cake tin from the freezer and pour in the fruit mixture and even out. Return the cake to the freezer.
Melt the chocolate in a double boiler and pour on top of the boysenberry layer. Let sit in the fridge for another 15 minutes.
In case you don't have a dairy free chocolate at home, you could also make your own chocolate layer. Simply whisk together 1/2 cup melted coconut oil, 1/2 cup cocoa powder and 3-4 tbsp rice syrup (or maple syrup).