Process all chocolate cake ingredients in a food processor into a fudge brownie consistency. Transfer into a 7′′ tart pan with a removable bottom, and press down to compress and smooth out the mixture along the base, slightly going up around the edges. Top with an even layer of cherry jam. Freeze for a minimum of 2 hours.
Un-mold the cake (you might need to thaw it on the counter for a few minutes first to get it out of the mold). Top with an even layer of coconut whipped cream. Decorate with some fresh cherries and sprinkle with chocolate shavings.
Serve and enjoy.

Chocolate Base:
3 cup almond flour
2 cup medjool dates, pitted
3/4 cup cocoa powder
1/4 cup maple syrup
2 tablespoon cherry jam
1 tablespoon almond milk
1 tablespoon pure vanilla extract
1/8 teaspoon salt

Toppings:
3/4 cup cherry jam
3/4 cup coconut whipped cream
Fresh cherries
Non-dairy dark chocolate shavings