Ingredients
Chocolate Crust
- 1 cup almonds
- 3/4 cup pecans
- ½ cup coconut flakes
- 1/2 cup pitted dates, chopped
- 1/2 cup cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1 tbsp coconut oil
Cream Filling – Layer 1
- 1 cup Nudefruit Blushing Strawberries
- 1/2 cup raw cashews (soaked for at least 4 hours)
- 1/2 cup canned coconut milk (just the white meat)
- ¼ cup maple syrup
- ¼ cup coconut butter
- ¼- ½ cup coconut water (only if needed to thin out)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tsp Himalayan sea salt
Cream Filling – Layer 2
- ½ cup Nudefruit Blushing Strawberries
- 1cup raw cashews (soaked for at least 4 hours)
- 1 cup canned coconut milk (just the white meat)
- ½ cup maple syrup
- ½ cup coconut butter
- ¼- ½ cup coconut water (only if needed to thin out)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tsp Himalayan sea salt
Small or large in size, these bright red berries are naturally found in fields and picked when they are at their ripeness and rich with vitamin C, folic acid, potassium, B vitamins, vitamin E, manganese, phosphorus, phytochemicals, amino acids and so much more. Strawberries are a heart healthy berry and can help prevent heart disease and stroke, lower blood cholesterol and could help increase blood flow.
Makes a 8″ cake
Instructions
- Line the bottom and the sides of a spring form pan with parchment paper.
- In a food Processor, add the almond flour, pecans, coconut flakes, dates, cocoa powder, vanilla, melted coconut oil and salt. Pulse to combine.
- Once the dough is sticky and blended, press into a spring form pan. Making sure all the sides are even. Set aside in the fridge.
- Blend filling for the first layer. In a high-speed blender or vitamix, blend the berries, cashews, lemon, maple, coconut butter, coconut cream, strawberries and salt until smooth. Add coconut water if needed to thin out to blend.
- Pour over the crust and place in the freezer for 30 minutes.
- Blend filling for the second layer. In a high-speed blender or vitamix, blend the berries, cashews, lemon, maple, coconut butter, coconut cream, strawberries and salt until smooth. Pour over the first layer and place in the freezer for 4-6 hours or overnight.
- Pull out and unlock the spring form pan and place onto your cake plate. Leave out on the counter for about 1 to 2 hours before serving. Top with fresh strawberries, cocoa nibs, chocolate pieces and rose petals.
- Enjoy!