Jumble+Berry+Upside-Down+Cake

=Jumble Berry Upside-Down Cake=

from Raw for Dessert by Jennifer Cornbleet

Amount Measure Ingredient -- Preparation Method

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1 cup fresh blueberries 3/4 cup fresh raspberries 3/4 cup fresh strawberries -- sliced 1 tablespoon light agave syrup

Shortbread Crust 1 cup unsweetened shredded dried coconut 1 cup raw walnuts -- unsoaked 1/4 teaspoon salt 6 pitted medjool dates

Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

Shortbread Crust Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Do not over process.

Line a 6-inch cake pan with a parchment-paper round.

Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust.

Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan. Invert, then lift the pan off. Remove the parchment round.

Covered with plastic wrap and stored in the refrigerator, will keep for 2 days.