Chocolate Strawberry Love Cake with Coconut Cream

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I have strawberries. I have avocado, and you know what I’m thinking? LOVE, BABY, LOVE!

Haha, yes, that’s kind of like a crazy way of saying, I was totally wanting to make some avocado chocolate desserts that has strawberry flavours.

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And it fits really well cos if you open a strawberry, it kind of looks like a love heart, and it’s February, the season of love, or I should say, it’s Valentine’s day soon so I want to make something special for the occasion. A really deliciously sweet dessert which you can eat, guilt free! Isn’t that exciting?

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I just noticed that I actually made a recipe with strawberries and cream. Isn’t that a thing? Or was it peaches and cream? I forgot what it was, but it sounds really familiar. It’s one of those that you can decorate with what looks like “LOVE HEARTS”.

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Though I have to say, you probably have to freeze it a bit longer than I did, which was about 30-40 minutes. it does go soft very fast so be careful when you’re cutting it. If you leave it out for too long, it will melt and go all over the place, which will then make a pretty bad mess, so be careful!

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Chocolate Strawberry Love Cake with Coconut Cream

Base
1/3 cup almonds
1/3 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
1/2 teaspoon pure powdered stevia
1/2 teaspoon pure vanilla extract

Topping
1 strawberry
1 teaspoon cacao nibs

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.

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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.

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.

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Put both of these in the freezer for about an hour or two to harden.

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.

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.

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.

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Add some of it into a cake decorating tool.

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.

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Note: The coconut cream literally makes enough for like ten times the amount, but the cream can be used for heaps of other desserts so you can just make a batch, put it in the fridge and use it randomly with other recipe ideas when you feel like it. It may also help if you keep it in a closed container to keep it in better shape.

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Chocolate Strawberry Love Cake with Coconut Cream
Serves: 2
 

Ingredients
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

Instructions
  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.


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