Mix in a food processor products for the base and blend until homogenous dough. Spread the dough with your hand on the bottom of the form cake with removable rim diameter up to 26 cm (maybe less). At the bottom of the form you can put baking paper. The base approximately 1 cm tall. If you want to be higher, or increase the products, or use a smaller form. Mix products cream and blend until smooth. Apply the cream with a spoon on the base. Arrange the cream on fresh strawberries, raspberries and cocoa nibs. Put the cake in the refrigerator to cool for at least 1 hour. Remove the hoop from the form and serve pieces of cake. * The cake is also suitable for vegans and Raw foodists. * The idea for this recipe I got from: http://www.rawfoodrecipes.com/recipes/chocolate-banana-cake-with-caramel-layer-and-cacao-nibs.html, as changed quite original for to get better.