Prep Time
1 Hour
Chill (Fridge) Time
1 Hour
Servings
12 - 14

Crust:

  • 1 cup finely shredded dried coconut

  • 3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)

  • 1 cup raw pecans

  • 10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)

  • 1/4 tsp sea salt

  • 1/4 cup raw cacao powder

  1. Blend all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).

  2. Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

  3. Place in the fridge while you make the fillings.

Chocolate Mousse Filling:

  • 2 cups diced ripe avocados (about 3 medium)

  • 1/4 cup plus 1 Tbsp raw coconut nectar or your choice of raw liquid sweetener

  • 1/4 tsp sea salt

  • 1/2 Tbsp pure vanilla extract 

  • 1/4 cup + 2 Tbsp raw cacao powder

  • 3 Tbsp coconut butter, liquified

  1. Combine all ingredients in the food processor and process until smooth.

  2. Pour into the pie crust

  3. Place in the fridge to set.

Strawberry Cream Topping

  • 3/4 cup raw macadamias pieces (preferably soaked overnight)

  • ΒΌ cup pinenuts

  • 1 cup fresh young coconut meat packed (or 1 cup soaked macadamias if coconut meat is unavailable)

  • 1/4 cup fresh coconut water

  • 3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

  • 1/4 tsp sea salt

  • 1/2 Tbsp pure vanilla extract 

  • 1/4 cup + 1 Tbsp raw coconut oil (warmed to liquid)

  • 1 cup fresh strawberries

  • 1/4 cup cacao nibs 

  • 2 strawberries

  1. Combine the macadamias, coconut meat, coconut water, coconut nectar, sea salt, vanilla and process until smooth.

  2. Add the coconut oil with the motor running and process for a minute.

  3. Add the berries and process until smooth.

  4. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream. 

  5. Apply cream topping to cake

  6. Top with about 3 sliced strawberries and some cacao nibs

  7. Place in the fridge for about an hour to chill before serving

Straberry silk cake.jpg

Recipe and picture by Luzy Perez AKA Luzy in the Raw with Almonds