For the Brownie Crust follow the Sweet Potato Brownies Recipe. Either make them directly in the cake-pan or place them in the cake-pan afterwards.
Soak cashews overnight or at least for 4 hours. (You can also boil them in some water on low heat for 15-20 min. until they are soft.).
Rinse the cashews and mix them with lemon juice, maple syrup, liquid coconut oil, vanilla and about half of the raspberries until everything is really creamy.
Pour raspberry-cashew-cream over the brownie layer, garnish with fresh berries and place the cake in the freezer or fridge for about 30 mins.
For the chocolate frosting melt some coconut oil, add unsweetened cocoa powder and maple syrup, mix everything well and drizzle it over the cake. (You can also just melt some dark chocolate with 85% or more percent.)
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