RECIPE

INGREDIENTS

CRUST

• 1 cup shredded coconut
• 1 1/2 cups almonds
• 1 cup dates
• 1/4 cup cacao powder
• Pinch of salt

CHOCOLATE MOUSSE

• 2 ripe avocados
• 2 Tbsp honey
• 1 tsp vanilla extract
• 1/2 cup cacao
• 3 Tbsp coconut butter (I make my own by blending shredded coconut in my Thermomix until butter is formed)
• Pinch of salt
• 4 large fresh strawberries, sliced

STRAWBERRY CREAM

• 2 cups of cashews (soaked for a couple of hours)
• 2 cups fresh or frozen strawberries
• 2 Tbsp honey
• 1 Tbsp coconut butter
• 1/4 cup coconut oil
• 1 tsp vanilla
• Water as needed

TOPPING

• 1/4 cup honey
• 1/4 cup coconut oil
• 1/4 cup cacao
• Pinch of salt
• 4 large fresh strawberries, sliced

METHOD

For the crust, combine ingredients in a high powered food processor until they hold together. Pour the crust into a spring form cake tin greased with coconut oil. Press down firmly to create an even layer.

To make the chocolate mousse, blend all ingredients until smooth and creamy. Pour over the crust, and top with a layer of sliced strawberries. Place in the fridge while you prepare the next layer.

For the strawberry cream, blend all ingredients until smooth. You may need to add some water to get it going. Depending on your food processor it make take a few minutes to all come together, but just be patient. Pour over the chocolate mousse.

To finish the cake off, decorate with sliced strawberries and raw chocolate shards. To make the chocolate, whisk together the honey, melted coconut oil, cacao and salt. When combined, pour over a tray lined with foil to create a thin layer. Place in the freezer for a few minutes to harden up. When hard, you can break up the chocolate into small pieces to arrange on top of the cake.