Chocolate Strawberry Love Cake with Coconut Cream

 

makes 2 servings

WHAT YOU NEED

Base

• ⅓ cup almonds
• ⅓ cup oat flour
• 2 pitted dates
• 1 tablespoon unsweetened almond milk
• 1 teaspoon pure vanilla extract

Mousse

• 1 large avocado
• 2 tablespoon cacao powder
• 2 tablespoons pure maple syrup
• 1 tablespoon virgin coconut oil
• 1 teaspoon pure vanilla extract
• A pinch of Himalayan/sea salt
• 2 strawberries

Coconut Cream (makes a batch)

• 1 can full fat coconut milk, refrigerated 3 days
• ½ teaspoon pure powdered stevia
• ½ teaspoon pure vanilla extract

Topping

• 1 strawberry
• 1 teaspoon cacao nibs

HOW TO PREPARE

1. First, add the ingredients for the base into the blender. Blend until it becomes crumbly and somewhat sticky and spoon it out onto a small springform pan. Make sure the bottom is tightly pressed down with a spoon.
2. Clean out the blender and add the avocado, cacao powder, maple syrup, coconut oil, vanilla extract and salt into the blender. Blend until the mixture is very smooth, then add the strawberries and blend again until they’re very smooth.
3. Once done blending, spoon the mixture out and on top of the crust layer in the springform pan. Even out the top so that it’s not lumpy.
4. Put both of these in the freezer for about an hour or two to harden.
5. Coconut Cream: You only need a little of it, so you can make a batch and keep it in the fridge for other things you may need.
6. Be sure you’ve refrigerated the coconut milk for at least one day, three days is better as it helps it harden better. Also, it needs to be full fat. I used Thai Kitchen brand.
7. Spoon the hard, white parts into a bowl, and either throw out the liquid or keep it for something else. Then, add the stevia and vanilla extract and use a whisk to beat it until it becomes soft and fluffy.
8. Add some of it into a cake decorating tool.
9. Once the cake is frozen long enough, cut around the edges and let it pop out. Cut a strawberry in half and place it on top, then squeeze out some cream onto the strawberries. If desired, add a little bit of cacao nibs around the edges and serve.