Carrot cake with coconut crust

In a food processor with an S-shaped blade, chop the walnuts and coconut flakes. Add spices, dates, coconut oil, and grated carrot. Mix everything well until a very thick mass is obtained. Shape into a ball and refrigerate for 30 minutes.

Roll out the dough to a thickness of about 8 mm. Cut a 14-centimeter circle with a pastry ring. Repeat this three times.

In a deep bowl, place the contents of 1 can of coconut cream and 1 tablespoon of Jerusalem artichoke syrup. Whip for 5-7 minutes until thick cream forms.

Layer the cream on the cake and place the next layer. Decorate with fresh berries and let it rest in the fridge for at least 2 hours.