3.5 oz raw almonds 7 tbsp coconut sugar 2 tbsp cocoa powder 1⁄4 tsp pink salt
5 tbsp melted coconut oil
7 oz raw cashews (soaked 4-6 hours and rinsed)
3.5 oz fresh strawberries 3⁄4 cup coconut cream or full-fat coconut milk 6 tbsp melted raw cacao butter 5-6 tbsp maple syrup 3 tbsp lemon juice 1⁄2 tsp lemon zest 1⁄2 tsp vanilla paste 1 tsp pitaya powder (for color, optional) Pinch of good salt
10-15 small to medium strawberries, cut in half
Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it becomes like wet sand. Add 1-2 tsp melted raw coconut oil if the mixture is too dry.
Put a baking sheet on the mold and press the mixture into the bottom. Bake it for about 18-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Put every ingredient for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
Take out the cake from the mold and cut with a warm knife.