This deliciously fresh raw cake is a clever fusion of the classic chocolate and strawberry flavours. Gluten free, dairy free, vegan and no bake.
INGREDIENTS:
FOR THE BASE
- 1 ½ cups Brazil nuts
- 1 ½ cups walnuts
- 1 cup pitted dates
- 1 cup desiccated coconut
- ¼ cup organic raw cacao powder
- ½ tsp vanilla extract
- Pinch of pink Himalayan salt (optional)
FOR THE CHOCOLATE FILLING
- 3 cups cashew (soaked for 2 hrs)
- 1 ½ cups coconut oil. Raw virgin, organic
- ¾ cup organic raw cacao powder
- ½ cup date syrup
- 1 ¼ cup coconut milk (the watery part that sits at the bottom of the tin)
FOR THE STRAWBERRY FILLING
- 3 cups cashew (soaked for 2 hrs)
- 1 ½ cups coconut oil. Raw virgin, organic
- 1 ½ cups strawberries
- 1/3 cup lemon juice
- 1/3 cup agave
- ¼ tsp beetroot powder
Line a 20cm round springform cake tin with baking paper or, alternatively use silicone muffin cases to make individual cakes (as in pictures).
For the base, place the nuts and desiccated coconut in a high powered food processor and blend on high speed for about 45 seconds to 1 minute. Press into the bottom of the cake tin.
For the chocolate filling, drain the cashews and place them in the food processor together with the coconut oil (melted), cacao powder, date syrup and coconut milk. Blend on high speed for about 2 minutes or until the mixture is smooth.
Pour the filling over the nut base and put it in the freezer. Leave in the freezer for 1h then start making the strawberry layer.
For the strawberry layer follow the same procedure. Place the cashews in the food processor together with the coconut oil (melted), the strawberries (washed and hulled), the lemon juice, agave and beetroot powder. Blend at high speed for about 2 minutes or until the mixture is smooth.
Pour the strawberry filling on top of the chocolate filling which should be firm by now. Return the cake tin to the freezer for 3-4 hours or preferably over night to set.
Place the raw cake on a plate, decorate with strawberries and whatever else you prefer like goji berries, edible flowers, cacao nibs. Dust with cacao powder or strawberry powder. Keep in the fridge until ready to serve.
